Australian Table
Ingredients
Topping
Method
1.Lightly grease 6 x 1/2-cup (125ml) capacity heatproof ramekins.
2.Heat milk, cream and vanilla essence in a saucepan on medium and remove from heat once it reaches boiling point (this is known as “scalding”).
3.In a bowl, use an electric mixer to beat eggs, egg yolks, sugar and cornflour. Gradually whisk in milk mixture.
4.Return to saucepan and cook on low for 2-3 minutes, stirring, until mixture comes to boil and thickens. Simmer for 3 minutes, then stir in chocolate. Remove from heat.
5.Spoon mixture into prepared ramekins. Cover closely with plastic wrap, ensuring wrap touches surface to prevent a skin forming. Chill for 3 hours or overnight.
6.For Topping, sprinkle sugar evenly over custards just before serving. Place under a hot grill (or use a blow torch), until melted and golden. Top with toasted almonds.
Freeze Leftover eggwhites and use to make meringues or pavlova. Remember to note on the label how many whites you have. Makes 6
Note
