Instruction

• Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted
• Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream
• If using the vanilla extract, add straight away
• Heat oven to 160C/fan 140C/gas 3
• Beat yolks and sugar until pale
• stir in the chocolate cream
• Strain into a jug and pour into ramekins
• Place in a deep roasting tray and pour boiling water halfway up the sides
• Bake for 15-20 mins until just set with a wobbly centre
• Chill in the fridge for at least 4 hrs
• To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill
• Leave caramel to harden, then serve