White chocolate and wild berry crème brûlée

Ingredients

4 egg yolks

80g/3oz sugar

300ml/11floz double cream

1⁄4 vanilla pod

50g/2oz white chocolate

Mixed berries

Mix the sugar and egg in a bowl.

Bring cream and vanilla pod to the boil, add the white chocolate and pour over the sugar and egg mix.

Lay ramekins with berries and fill with the brûlée mixture.

Place in a deep baking tray with hot water (bain-marie) and put in moderate oven until cooked to 160C/320F(check with a tooth pick).

Allow to cool down, then place some sugar on top and burn with a blow torch to create the golden brown caramel.

As an alternative to using a blow torch, why not place the brûlée under the grill until golden brown?