White chocolate brulee recipe

• 310 ml (10.9fl oz) Milk
• 300 ml (10.6fl oz) Thickened cream
• 6 Egg yolks
• 250 g (8.8oz) White chocolate, finely chopped
• 150 g (5.3oz) Pomegranate pulp or 300ml pomegranate juice reduced to 150ml with 1 tbls sugar.
• 110 g (3.9oz) Demarea sugar

1. Place six 125ml ramekins on a tray.
2. Combine the milk and cream in a saucepan over a medium heat and bring almost to a simmer.
3. Remove from the heat.
4. Meanwhile, whisk the egg yolks in a medium-sized bowl until just combined.
5. Gradually whisk in the hot milk mixture.
6. Return to the clean saucepan and cook over a low heat, whisking constantly for 5 minutes, or until the custard thickens enough to coat the back of a wooden spoon.
7. Remove from the heat, add the chocolate and stir until the chocolate has melted.
8. Strain into a jug.
9. Divide the pomegranate pulp among the ramekins and pour on the custard.
10. Place in the refrigerator for 6-8 hours, or until lightly set and a skin has formed on the surface.
11. Now sprinkle with demerara sugar and caramelize with blowtorch or flash under grill until sugar turns dark brown.
12. Cool and tuck in.

cream, egg yolks, white chocolate, pomegranate, sugar

Taken from www.lovefood.com/guide/recipes/12312/ed-baines-white-chocolate-brle (may not work)