Hot chocolate-topped Baileys custard pots

(Makes 6-8)

3 leaves of gelatine 600ml milk (whole or semi-skimmed) 6 large egg yolks 150g demerara sugar 100g mascarpone 200ml Baileys 100g milk chocolate 50ml double or whipping cream

Bring the milk to a gentle simmer, and set aside three tablespoonfuls in a small pan. Whisk the yolks and sugar together and add a little of the hot milk; stir well before adding the rest. Wash the pan out (to prevent burning) and pour in the milk and egg mixture. Stir continuously over a low heat until the mixture begins to thicken and coats the back of a spoon. Don’t let the temperature go above 75°C/165°F or it may curdle. Remove from the heat, add the Baileys and mix well before stirring in the mascarpone.

Meanwhile, cover the gelatine leaves with cold water and leave to soak for around seven minutes until soft.

Squeeze the water from the softened gelatine and add to the pan; stir well until smooth and completely dissolved.

Add to the custard and mix well.

Pour into 6-8 ramekins or sundae glasses and chill for three hours. To serve, break the chocolate into a bowl and add the cream. Heat over simmering water

(don’t let the bowl touch the water) until the chocolate has almost melted. Take off the heat and mix well. When cool but still pourable, pour the chocolate on top of the custards.