Ingredients - makes 6

600ml whole (full fat) milk
150ml whipping cream (minimum 30% fat)
250g 70% dark chocolate, finely chopped
100g egg yolks (5)
30g caster or granulated sugar

Method

Finely chop the chocolate and set aside in a large mixing bowl.

Place the milk and cream in a saucepan and bring to a gentle simmer. In a separate bowl, whisk together the egg yolks and sugar until they begin to lighten in colour.

Once simmering, pour half of the milk and cream over the yolks mixture, whisk together and then pour all of the mixture back into the saucepan.

Return the saucepan to a low-medium heat and stir constantly with a wooden spoon or rubber spatula until the mixture coats the back of the spoon (84°C/183°F on a thermometer). Remove from the heat and pour the mixture over the chocolate.

Use a spatula or wooden spoon to stir until the chocolate is completely melted and the mixture is glossy. You can emulsify the mixture with a handheld blender if you have one.

Transfer to a pouring jug and distribute evenly between 6 pots, ramekins or bowls. Leave to set in the fridge for a minimum of 4 hours before serving.

Your pots de crème will keep for 3 days in the fridge.