White Chocolate Creme Brulee
The ultimate grand finale to any dinner party. These impressive little pots are quick and easy to prepare, and will leave your guests feeling totally indulged.
- 568ml Double Cream
- 100g White Chocolate, Broken Into Pieces
- 1 Vanilla Pod Split Or 1 Tablespoon Vanilla Extract
- 6 Egg Yolks
- 2 Tablespoons Golden Caster Sugar
- Plus Extra For Topping
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 minutes, scraping the pod seeds into the cream. If using vanilla extract, add straight away. Heat oven to 160ºC/fan 140ºC/gas mark 3.
Beat yolks and sugar until pale, stir in the chocolate cream. Strain into a jug and pour into remekins. Place in a deep roasting t ray and pour boiling water half way up the sides. Bake for 15-20 minutes until just set with a wobbly centre. chill in the fridge for at least 4 hours.
To serve, sprinkle some sugar on top or the brulees and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.