Preheat the oven to 150C. Pour the cream into a saucepan and half the sugar. Scrape the seeds from the vanilla bean and add seeds and bean to cream. Place the saucepan over a low heat and stir till the sugar is dissolved. Remove from the heat and allow cream to sit for 2 minutes.
Add white chocolate to the cream mixture and stir well until smooth. Place the egg yolks and remaining sugar into a bowl and combine using a wooden spoon. Try not to create froth. Carefully pour the hot chocolate mixture into yolk mixture, stirring rapidly till all is combined. Strain the mixture through a sieve to remove excess egg whites and froth. Scrape off any remaining froth. Pour the custard into 5 soufflé dishes. Place 4-5 blackcurrants into each dish.
Place the dishes into a roasting tray and add enough hot water (not boiling) into the tray, enough that the water is coming up to the sides of the dishes. Place this then into the oven and bake for 55-60 minutes or until the custards are just about set in the middle. Remove the dishes from the water and allow them to cool. Cover and refrigerate for a minimum of 2 hours or preferably overnight. When serving, sprinkle 1 teaspoon of sugar over each custard until sugar is browned. Serve immediately.
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