Baked white chocolate and raspberry custards

Ingredients | makes 6 | prepare 30 mins | Cook 30 mins

400ml single cream • 1 vanilla pod, split open and seeds scraped out • 150g white chocolate, 100g chopped • 4 egg yolks • 300g raspberries • 1 tbsp icing sugar

step 1

Preheat the oven to 170°C, gas mark 3. Put the cream in a small saucepan with the split vanilla pod and seeds. Put over a medium heat and bring almost to the boil. Set aside for 10 minutes. Remove the vanilla pod. Return the cream to a medium heat and bring almost to the boil.

step 2

Put the 100g chopped chocolate in a heatproof bowl. When the cream is steaming, pour it over the chocolate and wait for 1 minute before stirring until smooth. Cool for 10 minutes, then whisk in the egg yolks. Roughly crush 2/3 of the raspberries with the sugar using a fork; divide between 6 ovenproof ramekins. Pour the white chocolate over the back of a spoon into the ramekins.

step 3

Put in a deep roasting tin and carefully pour boiling water halfway up the sides. Bake for 25 minutes, until just set with wobbly centres. Remove the ramekins and allow to cool. Chill for at least 4 hours or overnight. Shave the remaining chocolate into rough curls. Serve the chilled custards topped with the remaining raspberries and chocolate shavings.

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