Amanda Laird: Baked chocolate custards

Picture / Carolyn Robertson

Serves 4

180ml cream
60ml milk
150g dark chocolate, roughly chopped
2 egg yolks

1. Preheat oven to 150C. Combine cream and milk, then add chocolatem gently stirring until melted.

2. Beat yolks and add to chocolate, blend then pass through a fine sieve into a jug suitable for pouring. Pour into individual ramekins and place in a roasting pan filled with warm water until the level is halfway up the ramekins. Bake for 45 minutes. Cool thoroughly before serving.