BAKED CHOCOLATE CUSTARD

SERVES 3-4 Preparation: 15 min Baking: 30 min Chilling: 1-2 hours or overnight

LEFTOVERS: egg yolks

250ml (1c) cream

125ml (½c) milk

4 egg yolks

60ml (¼c) sugar

60ml (¼c) cocoa pinch of salt

TO SERVE

melted chocolate

(optional) pomegranate seeds or

berries (optional)

Preheat the oven to 150°C. Grease

4 small ramekins or

2 medium ovenproof dishes with nonstick spray. Line a deep ovenproof dish with a clean tea towel and put the prepared ramekins or dishes on top.

1 Slowly heat the cream and milk in a saucepan until on the brink of boiling. Remove from the heat.

2 Beat the egg yolks, sugar, cocoa and salt together until just mixed. Add the warm cream mixture to the egg mixture a spoonful at a time while beating continuously.

3 Transfer the entire mixture back to the saucepan and heat over low heat, stirring continuously with a wooden spoon. Don’t let the mixture boil over.

4 Stir for 5-7 minutes or until the custard thickens slightly. Remove from the heat and pour into the prepared ramekins or ovenproof dishes.

5 Pour a kettleful of hot water into the large ovenproof dish with the tea towel and put in the oven. Bake for 30 minutes or until the custard has set but is still wobbly in the middle.

6 Remove from the oven and let the custard cool. Chill in the fridge for 1-2 hours or until completely set.

7 To serve Spread the melted chocolate (if using) over the custard and garnish with pomegranate seeds or berries (if using). The custard can also be enjoyed on its own.