Step 2

Heat oven to 160C / fan 140C / Gas 3.

Step 3

Beat the egg yolks and caster sugar until pale. Stir into the chocolate cream mixture, then strain through a fine sieve into a pouring jug.

Step 4

Divide the custard between 4 ramekins. Place in a deep roasting tin and pour enough boiling water into the tin to come halfway up the sides of the ramekins.

Step 5

Bake for 15 to 20 minutes until just set with a wobbly centre. Remove from the bain-marie and chill in the fridge for at least 4 hours.

Step 6

To serve, sprinkle a thin layer of caster sugar over each brulee and caramelise with a blowtorch or briefly under a hot grill. Leave the caramel to harden for a minute before serving.