What you will need
- 4 egg yolks
- 1 tbs custard powder or cornflour
- 300ml thin cream
- 1 cup (250ml) milk
- 200g good-quality dark chocolate, chopped
- 2 tbs brown sugar
- 1 cinnamon stick
- 1 vanilla bean, split
- Double cream, to serve
- Chocolate shavings, to serve
- Wafers, to serve
Lovers of dark chocolate, who especially enjoy its bitterness, can use 70 per cent dark chocolate in this pudding. Just add a little more sugar to taste in step 1.
Whisk, cook & stir
Preheat oven to 160°C. Place egg yolks in a medium saucepan. Add the custard powder and whisk until well combined. Add the cream, milk, chocolate, sugar, cinnamon and vanilla and stir to combine. Place over low heat and cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth.
Infuse & whisk
Set aside for 10 minutes to infuse. Remove the vanilla bean and cinnamon stick and whisk chocolate mixture until smooth.
Pour mixture & bake
Pour chocolate mixture evenly among six 1/2-cup (125ml) ovenproof ramekins. Place ramekins in a roasting pan. Pour in enough boiling water to come halfway up the sides of the ramekins. Bake in preheated oven for 15 minutes or until just set. Remove from oven and set aside for 5 minutes to cool slightly.
Dollop with cream and sprinkle with chocolate. Serve immediately with wafers, if desired.