Turkish coffee petits pots
* 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.