- 600ml double cream
- 225g white chocolate
- 1tbs caster sugar
- 4 egg yolks
- 2tsp cornflour
- 4tbs demerara sugar
- Put the cream and sugar in a bowl and melt above a pot of water.
- Beat together sugar, egg yolks and cornflour. Gradually whisk in the cream mixture.
- Set the pan over a low heat and bring almost to the boil, stirring constantly until the mixture thickens and coats the back of a wooden spoon. Remove from heat and pour into six ramekins. Allow to cool and chill for 2-3 hours.
- Preheat grill to high and sprinkle sugar on top. Grill for 5-6 minutes until the sugar caramalises.