White chocolate and pomegranate brûlée

Makes 6

Ingredients:
310 ml milk
300 ml thickened cream
6 egg yolks
250 g white chocolate, finely chopped
150 g pomegranate pulp or 300 mls POM reduced to 150 g with 1 tbls sugar.

To make the Toffee
110 g (3¾ oz/½ cup) Demarea sugar

Method
Place six 125 ml ramekins on a tray. Combine the milk and cream in a saucepan over a medium heat and bring almost to a simmer. Remove from the heat.
Meanwhile, whisk the egg yolks in a medium-sized bowl until just combined. Gradually whisk in the hot milk mixture. 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.
Remove from the heat, add the chocolate and stir until the chocolate has melted. Strain into a jug.
Divide the pomegranate pulp among the ramekins and pour on the custard. Place in the refrigerator for 6–8 hours, or until lightly set and a skin has formed on the surface.
Now sprinkle with demerara sugar and caramelize with blowtorch or flash under grill until sugar turns dark brown.
Cool and tuck in.