Takes: 25 minutes
Makes: Four small pots
Not suitable for freezing
You will need:
300ml (½ pint) milk (not low fat)
60 ml (2 fl oz) double cream
2 egg yolks
4 tsp cornflour
75g (3oz) caster sugar
50g (2oz) chopped dark chocolate
½ tsp vanilla extract
Small knob (about 5g/1 tsp) butter
What to do:
1. Put the milk and cream in a saucepan. Heat gently until almost boiling. Meanwhile put egg yolks, cornflour and sugar in a bowl and whisk together.
2. Pour the hot milk and cream onto the egg mixture in a thin stream, whisking constantly.
3. Rinse the saucepan to remove any milk on the base. Then pour the custard into the pan and cook over a medium-low heat, whisking or stirring constantly, until the custard just comes up to the boil and thickens. Remove from the heat and whisk in the chocolate, vanilla and butter.
4. Pour into four small ramekins and chill for about five hours (or overnight) until set. You can press a piece of clingfilm onto the surface of each chocolate cup if you want to prevent a skin forming.
Recipes taken from Annabel Karmel's new book, Top 100 Meals in Minutes, £9.99 from Ebury Press (available from 25th August).