- 568ml pot double cream
- 100g Green & Black's white chocolate, broken into pieces
Chocolate ganache is a combination of chocolate and double cream. It's simple to…
- 1 vanilla pod, split or 1 tsp vanilla extract
The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…
- 6 egg yolks
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp golden caster sugar, plus extra for topping
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.