White chocolate creme brulee

Begin by gently warming the double cream, white chocolate chips, and a split vanilla pod in a saucepan over low heat. Stir the mixture slowly until the chocolate fully melts into the cream, creating a luscious, smooth blend. Once melted, remove the pan from the heat and let the mixture infuse for about 10 minutes; during this time, scrape the tiny, fragrant seeds from the vanilla pod back into the cream to deepen the flavor. If using vanilla extract instead of a pod, stir it in immediately after melting the chocolate and cream. Meanwhile, preheat your oven to 160°C (140°C fan)/Gas mark 3 to ensure it reaches an even, moderate temperature. In a separate bowl, vigorously beat the egg yolks and caster sugar together until the mixture turns pale and slightly thickened. This aeration will help create a silky custard texture. Gradually fold the infused chocolate cream into the yolk mixture, stirring gently to combine without creating bubbles. To achieve the smoothest custard, strain this mixture through a fine sieve into a jug; this removes any cooked egg bits or vanilla pod fragments. Pour the silky custard evenly into ramekins. Place the ramekins inside a deep roasting tray and carefully pour boiling water into the tray until it reaches halfway up the sides of the ramekins. This water bath method ensures gentle, even cooking and prevents the custard from cracking. Bake in the preheated oven for 15-20 minutes, checking for a just-set custard with a slight wobble in the center — this is key to the perfect crème brûlée texture. Once baked, remove the ramekins from the water bath and let them cool, then chill in the refrigerator for at least 4 hours to fully set and chill the dessert. When ready to serve, sprinkle a thin, even layer of caster sugar over the top of each chilled custard. Using a kitchen blowtorch, carefully caramelise the sugar until it melts and forms a crisp, golden crust. Alternatively, place the ramekins under a hot grill for a minute or two, watching closely to prevent burning. Allow the caramelised sugar to harden fully before serving to enjoy the delightful contrast between the crunchy topping and the creamy custard beneath.