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Ingredients
- 1 cup cream
- 1½ cups milk
- 150g good-quality dark chocolate, roughly chopped
- 1 vanilla pod or essence
- 1 tbsp castor sugar
- 4 egg yolks
- 1 egg
Method
Preheat oven to 150C. In a small saucepan, slowly bring the cream and milk, with the chocolate, vanilla and sugar, to scalding point, stirring gently until chocolate is melted, then remove from heat. Meanwhile, beat the egg yolks and egg lightly in a bowl to combine and pour on the scalded cream mixture. Mix together well, then pour into a jug. Pour carefully into six individual pots. Stand these in a roasting pan filled with hot water to come three-quarters up the sides of pots. Cover with a lid or foil and place in oven.
Cook until set, between 20 minutes to 40 minutes, depending on the thickness of the pots. Let cool in turned-off oven for an extra 30 minutes, then lift out of the pan, removing lids quickly so no water falls into the creams. Leave to cool completely, then place in refrigerator until ready to serve. Serve with a crisp dessert biscuit like a brandy snap or sweet wafer.
Makes 6
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