White Chocolate And Ginger Crème Brulee

12 egg yolks

1 litre cream

120g white chocolate

40g sugar

100g fresh ginger, grated

10ml vanilla essence

Place the cream, sugar, ginger, chocolate, white chocolate and vanilla essence in a pot and heat. Do not boil.

Simmer for 4 minutes. Remove from the heat and cool until room temperature. Add the egg yolks and mix. Strain.

Place in ramekins and place them in a large square oven-proof dish. Pour the water into the dish until half way up the ramekins.

Do not get the water into the brulee mixture or it will scramble the eggs.

Cover the oven dish with foil and bake at 160ºC for an hour until the brulee wobbles like jelly when you lightly shake the ramekins. Remove from the water bath and cool to room temperature.

Wrap individually and refrigerate overnight to set. Sprinkle castor sugar on top of the brulee and use a blow torch to caramalise it.

Makes 12