• 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


  • STEP 1
    Pour the cream into a small pan and heat on the hob until almost boiling. Add the chocolate and stir until melted in.
  • STEP 2
    Beat the egg yolks and sugar until smooth.
  • STEP 3
    Take a tablespoon of the chocolate cream and drizzle it into the egg yolks, stirring them constantly. Repeat with a second tablespoon.
  • STEP 4
    Pour the egg yolk mix back into the pan of chocolate cream and mix until thoroughly combined.
  • STEP 5
    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.
  • STEP 6
    Leave to cool for an hour and then chill for a further 2 to 3 hours.
  • STEP 7
    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.

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