A chocolatey twist on the restaurant classic. Recipe makes two but is easily doubled/tripled/quadrupled.
150ml single cream
2 egg yolks
2 tbsp caster sugar
60g dark chocolate broken into small pieces
½ tsp vanilla extract
2 tsp sugar for caramel topping
Pour the cream into a small pan and heat on the hob until almost boiling. Add the chocolate and stir until melted in.
Beat the egg yolks and sugar until smooth.
Take a tablespoon of the chocolate cream and drizzle it into the egg yolks, stirring them constantly. Repeat with a second tablespoon.
Pour the egg yolk mix back into the pan of chocolate cream and mix until thoroughly combined.
Divide the mixture between two ramekins. Place these inside a roasting tray and pour boiling water from the kettle into the tray about half way up the ramekins. Bake at 150ºC for 25 minutes or until just set.
Leave to cool for an hour and then chill for a further 2 to 3 hours.
When ready to serve, remove from the fridge. Sprinkle a teaspoon of sugar on top of each dessert. Caramelise with a kitchen blowtorch or under a hot grill.