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In a saucepan, gently heat the 568 ml double cream, 100 g white chocolate chips, and vanilla pod until the chocolate has fully melted and the mixture is just shimmering. Remove from the heat and let the vanilla infuse for 10 minutes, scraping the seeds from the pod directly into the cream. If you're using vanilla extract instead of a pod, stir it in now.
While the cream infuses, preheat your oven to 160°C (fan 140°C/gas 3).
In a separate bowl, beat the 6 egg yolks and 2 tbsp caster sugar together until the mixture is pale and slightly thickened. Gradually stir in the warm chocolate cream. For a silky-smooth texture, strain the mixture through a fine-mesh sieve into a jug, then pour it evenly into 4 ramekins.
Arrange the filled ramekins in a deep roasting tray. Carefully pour boiling water into the tray, coming about halfway up the sides of the ramekins. Bake for 15-20 minutes, or until the edges are just set but the centers still have a slight wobble when gently shaken. Remove the ramekins from the water bath and let them cool completely before chilling them in the fridge for at least 4 hours, or ideally overnight.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
