Cooking Time 40 minutes • Serves 6
Ingredients
6 oz (175 g) plain chocolate
3/4 Pint of Milk
1 oz (25 g) castor sugar
1 Tablespoon Dark rum
4 Egg yolks
For decoration
Double cream – 1/4 Pint
Grated chocolate 1/4 Cup (4 tbs)
Method
In a mixing basin, break the chocolate.
Set the chocolate over a saucepan of hot, but not boiling water, and stir until softened and smooth.
Pour the milk into a saucepan and warm gently.
Remove the basin of chocolate from the heat and add the sugar and rum and mix.
Beat in the egg yolks one at a time.
Blend the chocolate mixture well, then stir in the warm milk, and mix again very thoroughly.
Strain the mixture into six individual baking or ramekin dishes.
Place the dishes in a roasting or baking tin, filled with 1 inch (2-1/2 cm) of cold water.
Place the roasting tin in the centre of a very moderate oven (325°F, 170°C or Gas No. 3) and bake for 30-35 minutes or until firm.
Remove from the heat and leave to cool, then chill.
Before serving, lightly whip the cream and spoon a little on top of each one.
Sprinkle with grated chocolate and serve.
