Chocolate Cambridge Cream
Run a knife along the length of the vanilla pods, scraping out the seeds, and then chop up the pods. Put the seeds and pods in to a thick- bottomed pan with the milk and cream. Simmer slowly for 5 min
Ingredients
- 3 vanilla pods
- 7 fluid ounces (200 millilitres) milk
- 13 fluid ounces (375 millilitres) double cream
- 8 large egg yolks, preferably organic
- 2 1/2 ounces (70 grams) caster sugar
- 1 heaped teaspoon cocoa powder
- 3 1/2 ounces (100 grams) good-quality chocolate, bashed up finely
- Extra sugar, for caramelizing
Instructions
- 1
Run a knife along the length of the vanilla pods, scraping out the seeds, and then chop up the pods. Put the seeds and pods in to a thick-bottomed pan with the milk and cream. Simmer slowly for 5 minutes for the flavour to infuse.
- 2
In a bowl that will fit into the top of the pan, but not fall into the pan, whisk the egg yolks, sugar, and cocoa powder for a minute. Still slowly whisking, add the vanilla-flavoured milk and cream and keep whisking until well mixed.
- 3
Add 1-inch (2.5 centimetres) of hot water to the dirty pan bring to a simmer and put the bowl on top of the pan. Cook the custard slowly over the simmering water for 5 minutes, stirring often until it coats the back of the spoon.
- 4
Strain the custard through a fine sieve into a clean container. Discard the vanilla pods.
- 5
Preheat the oven to 300 degrees F (150 degrees C).
- 6
Put 4 ovenproof serving dishes in a high-sided roasting tray. Divide the chocolate between them and shake flat.
- 7
Carefully divide the custard mix between the dishes; making sure the chocolate isn't disturbed. Fill the tray with water until it is halfway up the sides of the dishes.
- 8
Cook in the preheated oven for around 30 to 45 minutes until slightly wobbly in the middle. Allow to cool, then sprinkle with some sugar, and caramelize with a blowtorch.