INGREDIENTS (per person)

  • 12½ fluid ozs of full cream milk
  • 4 fluid ozs double cream
  • 6 large egg yolks
  • 12 ozs finely chopped dark chocolate, half of it a Mexican brand of you are lucky enough to find one. If not, add a pinch of cinnamon and a teaspoon of vanilla essence to the custard mix.


In a saucepan mix cream and milk, bringing to simmer over moderate heat.

While this cooks beat egg yolks until frothy. Then SLOWLY – you don’t want eggs to curdle – whisk in a coffee cupful of hot milk. Then transfer egg and milk mixture to the saucepan.

Cook custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes.

Immediately add the finely chopped chocolate and the cinnamon and vanilla if none of the chocolate is Mexican. Stir until the chocolate is completely melted, then strain through a fine sieve into a large jug and pour the chocolate mixture into 6 small bowls and refrigerate until well chilled. Cover with plastic wrap and leave overnight if more convenient.

You can put a couple of tablespoons of a coffee liqueur, such as Kahlua into the mix if it’s only for adults. Some unsweetened whipped cream and a few chocolate shavings are a nice touch when serving.