• 1 cup milk
  • 1 cup pouring cream
  • 100g good-quality dark chocolate, broken into small pieces
  • 4 egg yolks
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • Canned or fresh fruit, to serve



  1. Preheat oven to 150°C.
  2. Combine milk and cream in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Add chocolate and stir until smooth.
  3. Whisk egg yolks, sugar and vanilla in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, whisking constantly until smooth.
  4. Pour custard into four lightly-greased, 3/4-cup capacity ovenproof ramekins. Place in a deep baking tray. Pour boiling water into baking tray until halfway up sides of ramekins.
  5. Bake custards, uncovered, for 45 minutes or until just set (see tip). Serve warm or chilled with fruit.


When testing baked custard, insert a table knife midway between rim and centre (not in middle). If knife comes out clean, custard is ready.