- 568 ml double cream
- 100g white chocolate, broken into pieces
- 1 vanilla pod, split
- 6 medium free range eggs yolks
- 2 tbsp. caster sugar, plus extra for topping
- Pinch sea salt
Pre-Heat oven to 160C/fan 140C/gas 3.
Heat, the cream, salt and vanilla seeds and pod in a pan to the scorch point.
Pour the hot cream over the bowl chocolate and leave for three minutes, the stir until all the chocolate is melted.
Beat, egg yolks and 2 tbsp. sugar until pale. Gradually whisk in chocolate mixture.
Sieve the mixture into six 4-ounce ramekins place ramekins in deep roasting dish; and pour boiling water halfway up the sides of the ramekins.
Bake, for 15-20 minutes or until custards jiggle slightly when pan is shaken. cool enough to handle. Remove custards from water; refrigerate for 2 hours.
Serve, Top each ramekin with 1 tablespoon sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard.
Move flame back and forth until caramelised. Alternatively, grill custards on top rack until caramelised, 1 to 2 minutes.
Leave caramel to harden, then serve.