Prep time: 15 min

Cook Time: 5 min

Yield: 6 Servings

• 575ml.  double cream
• 1 vanilla pod, split in half lengthways
• 150g  plain dark chocolate, broken into pieces
• 6 egg yolks
• 25g  golden caster sugar
• 1 tbsp. vanilla sugar
• 4 tbsp. brandy
• 6 tbsp. clotted cream
• 50g  dark muscovado sugar

• Heat the double cream gently with the vanilla pod until boiling.
• Remove from heat, remove the vanilla pod and add the chocolate.  Stir until melted.
• Whisk together the egg yolks, golden caster sugar and vanilla sugar with the brandy, until the mixture becomes thick, foamy and pale.
• Gradually pour on the chocolate cream and whisk in, then strain back into the cleaned pan.
• Gently heat the mixture, stirring continuously until it has become thick and smooth.
• Fill 6 heatproof glass espresso cups with the chocolate custard, then chill for at least 2 hours.  Spoon a dollop of clotted cream on to each cup.
• Sprinkle the top of each cup with dark muscovado sugar, then use a chef’s blowtorch or hot grill to caramelize the sugar.

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