White chocolate creme brulee

Dessert · France classic.

Ingredients

• 568ml Double Cream
• 100g White Chocolate Chips
• Pod of Vanilla
• 6 Egg Yolks
• 2 tbs Caster Sugar
• Top Caster Sugar

Method

1. Heat the pan — Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted.
2. Heat the pan — Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream.
3. Add ingredients — If using the vanilla extract, add straight away.
4. Stir — Heat oven to 160C/fan 140C/gas 3. Beat yolks and sugar until pale. stir in the chocolate cream.
5. Bring to a boil — Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides.
6. Bake — Bake for 15-20 mins until just set with a wobbly centre.
7. Grill — Chill in the fridge for at least 4 hrs. To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill.
8. Serve — Leave caramel to harden, then serve.

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• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup