There’s no need to save this silky smooth dessert for only special occasions, it’s simply too irresistible.  Words: Ruth Pretty  Photos: Carolyn Robertson Serves: 6 INGREDIENTS 500ml cream 75g sugar 75g white chocolate (roughly chopped bar or buttons) ½ teaspoon vanilla essence or extract 5 egg yolks 25g frozen blackcurrants (keep frozen until required) 6 … Continue reading Recipe: Ruth Pretty’s Blackcurrant & White Chocolate Crème Brûlée