Ingredients
Method
1.Lightly grease 6 x ½-cup heatproof ramekins.
2.In a medium saucepan, combine milk, cream and vanilla. Heat on medium until almost boiling (do not boil this procedure is known as scalding).
3.In a medium bowl, beat together eggs, egg yolks, sugar and cornflour. Gradually whisk in milk mixture. Return to saucepan.
4.Cook for 2-3 minutes on low, stirring constantly, until mixture comes to the boil and thickens. Reduce heat to low and simmer for 3 minutes before blending in chocolate until smooth. Remove from heat.
5.Spoon mixture evenly into prepared ramekins. Cover with plastic wrap, making sure the plastic touches the surface of the mixture to prevent a skin from forming. Chill in fridge overnight.
6.Just before serving, sprinkle sugar evenly over custards. Place under a hot grill (or use a blowtorch) until sugar melts and is golden brown.
You can freeze leftover egg whites and use them later to make meringues or pavlova. Remember to note on the container how many egg whites there are. To defrost, leave in the fridge overnight.
Note
