1 cup (220ml) milk
1 cup (220ml) single cream
1 vanilla pod, split and seeds scraped out
4 free-range egg yolks
3 free-range eggs
1/2 cup (100g) granulated or caster sugar
2/3 cup (170g) of bitter chocolate (70 per cent cocoa solids)
1 cup heavy or double cream
1/4 cup icing sugar
1. Preheat the oven to 350°F (180°C). Bring the milk and cream to the boil with the vanilla pod and seeds.
2. Whisk the eggs and yolks with the sugar until pale and frothy. Then pour the boiling milk and cream over the egg mixture and whisk well. If you are making chocolate pots, pour a third of the mixture onto the the dark chocolate and mix thoroughly until the warm liquid melts the chocolate.
3. Place the pots in an ovenproof dish and pour in enough hot water to reach about a third of the way up the sides of the dish and cover the dish with foil. Bake in the oven for about 30 mins or until set, depending on the size. Smaller pots won’t take quite as long. The pots can be enjoyed immediately, or allowed to set by leaving them in the fridge for 30 minutes.
4. Traditionally these simple little sweets are served just as they are, but if you want to dress them up, pipe a little rosette of Chantilly cream on top. To prepare the chantilly, whisk the double or heavy cream until it forms soft peaks, then add the icing sugar to the cream and mix thoroughly. Place the Chantilly into a pipping back with a star tip, and pipe the rosette onto the top of the