Ingredients

• cream 600ml

• good quality dark chocolate (at least 70% cocoa) 75g

• egg yolks 6

• caster sugar 2 tablespoons + 2 tablespoons extra for brûlée torching

• flaky sea salt ¼ teaspoon

Method

Preheat oven to 150c

• Put cream and chocolate in a pot. Gently heat until almost about to boil (but do not let it boil). Take off the heat and whisk to melt in the chocolate. Whisk until smooth and the chocolate is fully incorpo-rated (there should be no brown specs of chocolate left). Allow mixture to cool to room temperature.

• In a mixing bowl, whisk egg yolks and sugar together until pale and the sugar is dissolved.

• Slowly pour the cooled chocolate cream into the egg mixture while whisking continuously. Whisk together until well combined. Pour custard into a jug (this will make pouring into ramekins easier) and divide custard between six small to medium ramekins.

• Place in Tray and fill with water till halfway up the sides.

• Cook for minone hour until they are set, but still have a slight wobble in the middle. Refrigerate for a few hours to set.

• When ready to serve, evenly sprinkle one teaspoon of sugar over each brûlée. Use a blow torch to caramelise the sugar. Sprinkle a tiny pinch of sea salt (if using) over caramel while it is hardening. The caramel will harden after about a minute.