White chocolate crème brûlée

30-60 minutes 600 kcal or less charity children in need chocolate custard coulis crème brûlée double cream indulgent mains pudsey vanilla

N/A

Source

Ingredients

568ml pot double cream

100g Green & Black's white chocolate , broken into pieces

1 vanilla pod, split or 1 tsp vanilla extract

6 egg yolks

2 tbsp golden caster sugar , plus extra for topping

Method

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.