Recipes -


I use a Belgian chocolate but you can of course substitute dark chocolate for white chocolate, but it's somehow not as good. 
Recipe courtesy of Michael Lee Richard’s and Ruth Pretty.
Serves 5

5 egg yolks
110g (½ cup) sugar plus 5 tsp for sprinkling over brulées
500ml (2 cups) cream
½ vanilla bean (split in half lengthways)
75g white chocolate (or buttons finely chopped) 

Preheat oven to 150°C. Whisk egg yolks with half the sugar in a medium bowl until combined. Pour the cream into a saucepan and add the remaining sugar. Scrape seeds from vanilla bean and add seeds and bean to cream. Over a low heat, stir until sugar is dissolved. Bring to the boil, then reduce heat to low.

Add white chocolate to cream mixture and whisk until smooth. Gradually and slowly whisk hot chocolate mixture into yolk mixture. Aim for a 'no froth' mixture. If froth forms, then scoop it off before you do next step.

Pour the custard into 5 individual soufflé dishes or ovenproof espresso cups and place into a roasting tray. Add enough hot water to roasting tray to come halfway up the sides of soufflé dishes. Bake for 55-60 minutes or until the custards are just set in the centre. Remove from the water and cool. Cover and refrigerate overnight.

To serve sprinkle 1 tsp sugar over each custard and torch or grill until the sugar caramelises. Serve immediately.