Turk­ish cof­fee pe­tits pots

Serves 8

Living Etc - - ENTERTAINING / ETC -

* 600ml whole milk * 40g Turk­ish cof­fee pow­der * 10 car­damom pods, roughly crushed * 1 vanilla bean, split length­ways and seeds scraped * 300ml dou­ble cream * 180g caster su­gar * 100g good-qual­ity dark choco­late (60–70% co­coa solids), chopped * 1 egg * 120g egg yolks (about 6)

Pour half the milk into a saucepan and add the cof­fee pow­der, car­damom pods and vanilla bean and seeds. Heat to just be­low boil­ing. Re­move from the heat and leave at room tem­per­a­ture to in­fuse overnight.

The next day, pre­heat the oven to 180°C/ Fan 160°C/gas 4. Sit eight small cus­tard pots or ramekin dishes in a small, deep bak­ing tin.

Strain the in­fused milk into a pan through a sieve lined with a dou­ble layer of muslin and re­move the vanilla bean. Stir in the re­main­ing milk and the cream, and heat to just be­low boil­ing. Re­move from the heat.

Com­bine half the su­gar with 40ml wa­ter in a pan and heat gen­tly, stir­ring from time to time, un­til the su­gar dis­solves. Bring to the boil, then lower the heat and sim­mer for 5 min­utes to form a honey-coloured caramel. Pour the caramel into the in­fused cream and whisk to com­bine. Add the chopped choco­late and whisk very gen­tly un­til ev­ery­thing is smooth. Set aside.

Put the egg, egg yolks and re­main­ing su­gar into the bowl of an elec­tric mixer and beat with the pad­dle at­tach­ment on high speed for 3 min­utes, or un­til thick and pale. Lower the speed and slowly drib­ble in the hot choco­late cream un­til it is in­cor­po­rated.

Strain the mix­ture into a jug and pour into the cus­tard pots. Pour hot wa­ter (from the tap is fine) into the bak­ing tin so that it comes half­way up the sides. Bake for 45 min­utes, un­til the creams are just set. Re­frig­er­ate the pots for 4–6 hours un­til firm.

Serve the chilled pots with choco­late marsh­mal­lows and a jug of runny cream.

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