Mint and choc chip crème brûlée
(to serve 4; adapted from here)
600mls double cream
6 egg yolks
1 tsp vanilla extract
bunch of mint
30g caster sugar
dark chocolate chips
1. Pre-heat oven to 150ºC. Put cream, vanilla extract and mint into pan and bring to boil over medium heat. Once boiled, strain the cream to remove mint. Optional: remove mint leaves and blitz leaves into cream for added minty flavour.
2. Whisk yolks and caster sugar in separate bowl. Once pale and fluffy, pour warm cream mix onto yolk mixture, stirring constantly to mix.
3. Ladle mixture into ramekins and pop in around 10 chocolate chips into each ramekin. Put all the ramekins into a baking tin and fill the baking tin with cold water up to 2/3rds of the side of the ramekins.
4. Put tin in oven and bake for 40 minutes until custard set (should only be slightly wobble on surface). Chill until cold, preferably overnight.
5. Take ramekins out of fridge and spoon demerara sugar over the top so there is a generous coverage. Place ramekins under grill in oven until sugar caramelises. Take out of oven and allow the crème brûlées to chill and cool before serving.