White chocolate crème brûlée

Method

• step 1

  Cook the blueberries and sugar in a pan over a gentle heat until the berries break down, then cool.

• step 2

  Heat the cream and milk in a pan until steaming then slowly pour over the sugar and egg yolks, whisking constantly, before adding the chocolate and whisking to combine.

• step 3

  Heat the oven to 120C/fan 100C/gas 1. Put the moulds in a tray with enough just-boiled boiling water so it comes halfway up the moulds. Divide the blueberry compote between the moulds, then carefully pour the cream mixture over each one. Cook in the oven for 1 hour 15 minutes-1 hour 30 minutes or until the brûlées have a firm wobble. Cool then chill.

• step 4

  To finish, sprinkle the brûlées with sugar and use a blowtorch or put under a hot grill to caramelise the sugar until golden brown.