White chocolate creme brulee

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 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.
2. 2If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
3. 3WhiskBeat yolks and sugar until pale. stir through the chocolate cream. Strain into a jug and pour into ramekins. Place the in a deep roasting tray and pour boiling water halfway up the sides.
4. 4Put it in the oven for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
5. 5ServeTo 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.