White Chocolate Crème Brûlée

Steps

1. 1
   Step 1:

   Heat the cream, white chocolate chips, and vanilla pod in a pan until the chocolate has melted.

2. 2
   Step 2:

   Remove from the heat and leave to infuse for 10 minutes, scraping the seeds from the pod into the cream.

   10 min
3. 3
   Step 3:

   If using vanilla extract instead, add it straight away.

4. 4
   Step 4:

   Heat the oven to 160°C/fan 140°C/gas 3.

5. 5
   Step 5:

   Beat the egg yolks and caster sugar until pale.

6. 6
   Step 6:

   Stir in the chocolate cream.

7. 7
   Step 7:

   Strain the mixture into a jug and pour into ramekins.

8. 8
   Step 8:

   Place the ramekins in a deep roasting tray and pour in boiling water halfway up their sides.

9. 9
   Step 9:

   Bake for 15–20 minutes, until just set with a wobbly centre.

   15–20 min
10. 10
    Step 10:

    Chill in the fridge for at least 4 hours.

    4 h
11. 11
    Step 11:

    To serve, sprinkle caster sugar over the brûlées.

12. 12
    Step 12:

    Caramelize the sugar with a blowtorch or briefly under a hot grill.

13. 13
    Step 13:

    Leave the caramel to harden, then serve.