May 6, 2013 by Dhani's recipes
A simple, rich chocolatey custard with infused spices. Tastes good warm as well as chilled.
300ml semi-skimmed milk
140ml double cream
200g plain chocolate, broken into pieces
4 egg yolks
1 tbsp castor sugar
3 tbsp strong, cold black coffee
grated orange zest for decoration(optional)
a stick of cinnamon
a pod of cardamom
a couple of cloves
shortbread biscuits to serve
Preheat oven to 170°C.
Put the milk, cream cinnamon, cardamom, cloves and chocolate in a pan over a gentle heat until the chocolate is melted and smooth.
Mix the egg yolks, sugar and coffee together and pour into the warm chocolate milk. Mix and strain before putting it in the ramekins. Place ramekins in a baking tin containing enough water to come half way up their sides. Pour chocolate mixture into ramekins and bake for 20-25 minutes until set but still wobbly in the middle. Let them cool and chill for atleast for 3 hours.
Serve with sweetened mascarpone and grated orange zest with shortbread biscuits.