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 mins,
scraping the pod seeds into the cream. If
using the vanilla extract, add straight away.
Heat oven to 160C/fan 140C/gas 3.
Beat 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.
To 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.