Petits Pots De Creme
|Roasted coffee beans||50 Gram, crushed|
|Vanilla pod/1/4 teaspoon vanilla essence||1⁄2|
|Cold water||30 Milliliter (Two 15 Milliliter)|
|Hot water||45 Milliliter|
|Plain chocolate||100 Gram, broken into pieces|
Heat the milk in a saucepan to boiling point.
Add the coffee beans and the vanilla pod or essence, cover and remove from the heat.
Leave to infuse for 15 minutes, then strain the milk into a bowl.
Combine the sugar and cold water in a heavy saucepan, stirring constantly over a medium heat, until all the sugar has dissolved.
Bring the syrup to the boil and cook to a light golden caramel.
Dip the base of the pan in cold water to arrest further cooking and add the hot water, return to a low heat and stir until it becomes a smooth syrup.
Place the chocolate pieces in a pan with enough of the infused milk to cover, over a low heat, and stir constantly as the chocolate melts and forms a smooth paste, then gradually add the remaining milk.
Stir in the caramel syrup.
Whisk the egg yolks and whole egg together in a mixing bowl until smooth.
Gradually pour in the chocolate milk, gently whisking with the eggs.
Spoon off the froth on the surface and pour the custard into 6 'petit pots' or small ramekins.
Place in a wide, deep casserole and pour in hot water to two-thirds of the depth of the ramekins.
Cover the casserole and bake in a preheated oven for 20 minutes or until they are firm, but still tremble Remove from the oven, leave the ramekins to cool for a few minutes in the hot water, then remove and chill.