Raspberry and white chocolate creme brulee

1.Preheat oven to moderately slow, 160°C. Arrange 6 x 1/2 cup ramekins in a baking dish.

2.In a heatproof bowl, whisk together yolks and caster sugar.

3.Combine cream and milk in a saucepan and bring to the boil. Whisk hot cream into egg mix.

4.Place bowl over a saucepan of gently simmering water (do not allow water to touch base of bowl). Cook, stirring, for 8-10 minutes until mixture thickens and coats the back of a spoon. Add chocolate and vanilla, stirring until chocolate melts.

5.Pour custard into ramekins. Pour enough boiling water into baking dish to come halfway up sides of ramekins

6.Bake for 15 minutes. Gently press raspberries into surface. Bake for a further 10-15 minutes until custard is just set. Remove from water and allow to cool. Cover and chill overnight.

7.To serve, preheat grill to very hot. Place custards in a shallow, flameproof dish filled with ice cubes and a little water. Sprinkle each custard with 1 teaspoon brown sugar and gently press it over entire surface with fingertip. Grill for 1-2 minutes until sugar caramelises.