White Chocolate Crème Brûlée

Steps

1. In a saucepan, combine double cream, white chocolate chips, and a vanilla pod. Heat gently until the chocolate has melted, then remove from heat and let it infuse for 10 minutes, scraping the seeds from the pod into the mixture. If using vanilla extract, add it now.
2. Preheat your oven to 160°C (fan 140°C or gas mark 3).
3. In a bowl, whisk together egg yolks and caster sugar until the mixture turns pale.
4. Gradually stir in the warm chocolate cream mixture.
5. Strain the mixture into a jug and pour it into individual ramekins.
6. Place the ramekins in a deep roasting tray and carefully pour boiling water into the tray until it reaches halfway up the sides of the ramekins.
7. Bake for 15-20 minutes, or until the centres are just set but still wobbly.
8. Remove from the oven and allow to cool, then chill in the fridge for at least 4 hours.
9. Before serving, sprinkle a thin layer of caster sugar on top of each crème brûlée and caramelize it using a blowtorch or under a hot grill until it hardens. Serve immediately.