White chocolate creme brulee

Instructions

1- Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted.

2- Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream.

3- If using the vanilla extract, add straight away.

4- Heat oven to 160C/fan 140C/gas 3.

5- Beat yolks and sugar until pale.

6- stir in the chocolate cream.

7- Strain into a jug and pour into ramekins.

8- Place in a deep roasting tray and pour boiling water halfway up the sides.

9- Bake for 15-20 mins until just set with a wobbly centre.

10- Chill in the fridge for at least 4 hrs.

11- To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill.

12- Leave caramel to harden, then serve.