250ml full-cream milk
500ml double cream
10 large egg yolks
80g caster sugar, plus a bit extra
40g good quality dark chocolate (80% coca solids)
1 vanilla pod or a few drops of vanilla extract
1 punnet fresh raspberries
1 large glass bowl
1 high-sided roasting tray
Cooking time: 25-30 minutes
Preheat oven to 150C.
Score the vanilla pod and scrape out the seeds. Add the seeds or extract to the pot with the milk and cream and simmer gently for 5 minutes. In a large glass bowl whisk the egg yolks and sugar for a minute. keep slowly mixing the mixture as you pour in the warm milk/cream and continue whisking until you have a well-mixed custard.
Add 2.5 cm of hot water to the dirty pot (that you boiled the cream in), bring to a simmer, and place the glass bowl on top of the pot, making sure it doesn’t touch the water. Cook slowly for 5 minutes, stirring frequently, until it coats the back of the spoon- be careful not to scramble the mixture.
Place the ramekins in a the roasting tray. Finely grate the chocolate and divide it between them. Shake it into a fine layer. With a small sieve pour the mixture evenly into the ramekins, making sure the chocolate isn’t disturbed. Fill the tray with water until it comes about halfway up the sides of the ramekins.
Place in the oven and cook for 25-30 minutes until slightly wobbly in the middle. Remember all ovens vary so keep a close eye on them to make sure the custard doesn’t turn solid.
Allow to cool, then sprinkle some sugar and caramelize with a blow torch or place under a very hot grill, decorate with the fresh raspberries and mint.