White chocolate creme brulee
Ingredients:
- Double Cream - 568ml
- White Chocolate Chips - 100g
- Vanilla - Pod of
- Egg Yolks - 6
- Caster Sugar - 2 tbs
- Caster Sugar - Top
Instructions
- Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted
- Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream
- If using the vanilla extract, add straight away
- Heat oven to 160C/fan 140C/gas 3
- Beat yolks and sugar until pale
- stir in the chocolate cream
- Strain into a jug and pour into ramekins
- Place in a deep roasting tray and pour boiling water halfway up the sides
- Bake for 15-20 mins until just set with a wobbly centre
- 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
- Leave caramel to harden, then serve