A sumptuous twist on the classic French dessert.
- 425ml cream
- 50g dark chocolate, chopped or in small pieces
- 3 large egg yolks
- 50g caster sugar
For the caramel topping:
2-3 tablespoons granulated, caster or Demerara sugar
- Preheat the oven to 150C/ gas mark 2.
- Bring the cream up to the boil in a saucepan over a medium heat then turn the heat off and allow to cool slightly.
- Add the chocolate to the cream and stir with a whisk until you have a smooth chocolate sauce.
- In a separate bowl, mix together the egg yolks and the sugar, then pour in the cream and chocolate mixture and whisk to mix thoroughly. Pour into four medium sized, or six small ramekins.
- Pour boiling water from the kettle into a roasting tray to come 2cm up the sides. Place the tray in the preheated oven.
- Place the ramekins in the roasting tray and cover with a piece of parchment paper, kept down using a couple of metal table knives.
- Cook in the oven for 25-30 minutes until set around the edges but still slightly wobbly in the centre. Take out of the oven and allow to cool then place in the fridge for at least three hours, or overnight. Do not disturb the top of the custards or the caramel topping will sink in later.
- Sprinkle a couple of teaspoons of the caster, granulated or Demerara sugar over each ramekin so that it evenly covers the surface of the custards.
- Use a blowtorch to caramelise the sugar, holding it evenly over the sugar, just a couple of centimetres away, moving all over the top to cook it evenly. Repeat with each custard.
- Serve once the caramel has set.