There are few desserts which have the almost universal appeal of a brulee and like most classic dishes there are many different variations of content and ways of preparing it ? today's recipe is dead simple and particularly tasty version.

I came across the recipe years ago in a British magazine while holidaying in the Norfolk Broads and had virtually forgotten about it until a few months back when I found it folded away in a recipe book I had bought at a charity shop during the same holiday.

Since 'rediscovering' the recipe I have made it a number of times and it has become one of our favourites.

What makes this particular brulee rather different is the use of white chocolate which gives it a whole new dimension. Unlike most of my recipes which are designed for four portions, today?s recipe is enough for eight servings.

For this delightful dessert you need:

Ingredients

4 tablespoons caster sugar

6 egg yolks

1 teaspoon vanilla extract (or one fresh vanilla pod, split)

120g white chocolates, broken into smallish pieces

550ml double cream

Method

In a saucepan over low heat the chocolate, vanilla and cream together until chocolate has melted, then set aside for a few minutes for the flavours to blend.

Beat 2 tablespoons of sugar with the egg yolks until pale Mix the the egg ad chocolate mixtures together and pour into eight ramekins.

Place the individual containers in a roasting tray and pour boiling water into the tray to reach half way up the ramekins.

Bake for about 20 minutes in an oven pre-heated to 140 degrees Celsius.

Sprinkle the remaining two tablespoons of caster sugar over the desserts and caramelise under a hot grill.

Remove ramekins from the oven and set aside for the sugar layer to harden before serving but do not re-refrigerate.