Ingredients:
- 50ml whole milk
- 83ml double cream
- 28g caster sugar
- 2 egg yolks
- 50g dark chocolate
- 1 tsp instant espresso coffee powder
- 1/2 tbsp boiling water
- Orange (segmented)
Instructions:
- Preheat the oven to 130°C (fan).
- Combine the milk and cream in a pan and heat gently until just below boiling point.
- Whisk the yolks and sugar together in a bowl.
- Add a little milk and cream and whisk again, then add the remainder of the milk.
- Melt the chocolate in a bain-marie, then add to the mixture.
- Mix the espresso powder with the boiling water and add to the mixture.
- Whisk vigorously, then pour through a fine sieve into a jug.
- Fill the ramekins half full, then place in a deep baking tray.
- Fill the tray half full with boiling water, then place in the oven for 35 minutes until set on the outside and slightly wobbly in the centre.
- Leave to cool at room temperature, then refrigerate.
- Serve with segmented orange, with all pith removed.