Creamy White Chocolate Crème Brûlée

Step 1: Heat the Cream and Chocolate

• In a medium saucepan, combine the double cream, white chocolate, and vanilla pod (split, scraping the seeds into the cream).
• Heat gently over medium heat, stirring occasionally, until the chocolate has fully melted.
• Remove from heat and allow it to infuse for 10 minutes. If you're using vanilla extract, add it now.

Step 2: Prepare the Egg Yolks

• While the cream is infusing, beat the egg yolks and golden caster sugar together in a separate bowl until the mixture turns pale and slightly thickened.

Step 3: Combine the Cream and Egg Mixture

• After the cream has infused, stir the mixture to combine.
• Gradually pour the warm chocolate cream into the beaten egg yolks, stirring constantly to prevent the eggs from curdling.
• Strain the mixture through a fine sieve into a jug to remove any solid bits, ensuring a smooth custard.

Step 4: Prepare for Baking

• Preheat the oven to 160°C (140°C fan) or gas mark 3.
• Pour the custard into 4-6 ramekins, depending on size.

Step 5: Bake the Crème Brûlées

• Place the filled ramekins in a deep roasting tray.
• Carefully pour boiling water into the tray, filling it halfway up the sides of the ramekins.
• Bake for 15-20 minutes until the custard is just set but still slightly wobbly in the center. The edges should be firm, but the center should have a soft jiggle.
• Once done, remove the ramekins from the water and allow them to cool. Then, refrigerate for at least 4 hours (or overnight) to fully set.

Step 6: Caramelize the Top

• Just before serving, sprinkle a thin, even layer of golden caster sugar on top of each crème brûlée.
• Use a blowtorch to gently caramelize the sugar until golden and crisp. If you don’t have a blowtorch, place the ramekins under a very hot grill for a few seconds until the sugar has melted and browned.
• Allow the caramelized top to harden before serving.

Step 7: Serve

• Once the caramel has set, serve your Creamy White Chocolate Crème Brûlée, and enjoy!