Creamy pots of rich baked chocolate custard with a cheeky
flavour of hazelnuts – a chocoholics delight.
2 eggs
2 egg yolks
½oz/15g caster sugar
1 tsp cornflour
1 pint/600ml milk
3oz/75g dark chocolate
4 tbsp chocolate and hazelnut spread
To Decorate:
Curls of chocolate
Beat together the eggs, egg yolks, caster sugar and
cornflour until well combined. Heat the milk until almost boiling.
Gradually pour the milk on to the egg mixture, whisking as
you do so. Melt the chocolate and spread in a bowl set over a pan of gently
simmering water, then whisk the melted chocolate mixture into the eggs.
Pour into 6 small ovenproof dishes and cover with foil.
Place the covered dishes in a roasting tin.
Fill the tin with boiling water to
come halfway up the sides of the dishes.
Bake in a preheated oven, 170°C/325°F/Gas Mark 3, for 35-40
minutes until the custard is just set.
Remove the dishes from the tin and cool,
and then chill until required. Serve decorated with curls of chocolate.
Next Time: Chocolate Marquise
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