Raspberry and White Chocolate Baked Custards

Preheat the oven to 170C. Add the cream and vanilla seeds to a saucepan and heat almost to the boil, then set aside for 10 mins. Remove the vanilla pods, then return the cream to the heat and almost boil again. Add the chopped chocolate to a heatproof bowl and pour over the steaming cream and stir until melted and smooth. Leave to cool for 10 mins, then whisk in the egg yolks.
Crush ⅔ of the berries and all the sugar together with a fork, then divide between 6 serving ramekins. Pour over the white chocolate custard, then place in a deep roasting tin and pour boiling water halfway up the sides. Bake for 25 mins or until just set. Remove, leave to cool, then chill for 4 hours before serving - topped with the shaved chocolate and remaining raspberries - with shortbread biscuits.

30 mins

6 serving

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