Serve this super-creamy chocolate dessert on its own, or as part of an ‘assiete’ of mini chocolate puddings
Prep:15 mins
Serves 8
568ml pot double cream100g Green & Black’s white chocolate, broken into pieces1 vanilla pod, split or 1 tsp vanilla extract6 egg yolks2 tbsp golden caster sugar, plus extra for topping
STEP 1Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.STEP 2Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.STEP 3To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.
