40gwhite chocolate good quality - chopped (see main post)
300ml/gdouble cream(aka heavy cream)
3egg yolksUK large egg size (Canadian extra large/US extra large/Australian Jumbo)
30gcaster sugar(superfine sugar)
caster sugar/ light soft brown sugar for sprinkling
grated white chocolate for decoration (optional)
Making the baked custard
Pre-heat the oven to 170 C/325 F/Gas 3 and get ready your ramekins.
Mix the chocolate and cream together in a small saucepan and gently heat, stirring, until the chocolate is completely melted and the mixture just reaches simmer point.
Take off the heat and set aside to cool slightly, stirring occasionally.
In a medium bowl, whisk together the egg yolks with the sugar and vanilla extract until thick and pale.
Whisking continuously, slowly add the chocolate-cream liquid and whisk until thoroughly blended.
Boil a kettle of water ready to cook the brûlée.
Place 3 to 4 raspberries/blueberries or a trimmed, cubed/sliced strawberry in the base of each ramekin.
Strain the brûlée mix through a tea strainer or small sieve into the ramekins so that the liquid covers the raspberries, almost to the top of the dish.
Place the ramekins in the base of a roasting tin and carefully pour boiling water into the tin to surround the ramekins to about half way up the sides.
Place in the oven and bake for 20 to 30 minutes until very nearly set. The edges will be completely set but the centres will have a very slight wobble when the pan is nudged.
Remove from the oven and cool in the water bath for about 30 minutes.
Then carefully lift the ramekins from the water and place them on a flat sheet pan or tray.
When cool, cover the brûlées (with clingfilm or place in a large airtight container) and chill for at least 4 hours and preferably overnight.
To top with caramelised sugar
Just before serving, sprinkle the top of each brûlée with a teaspoon or so of caster sugar.
Using a culinary blow-torch or by placing under a grill set at low, heat, melt and caramelise the sugar to create a caramel sugar crust. If using the grill, keep a VERY close eye and frequently turn the brûlées for an even heat. If using a blow-torch, concentrate the heat on a small area of sugar until it melts, bubbles and lightly browns, then quickly move onto the next area, until all the sugar is browned.
Top with fresh raspberries/blueberries or a strawberry and a sprinkle of grated white chocolate and serve.