These dainty little chocolate custards are prepared and cooked in a very similar way to crème caramel, except that they are much richer, with a fine, smooth texture that melts in the mouth.
Preheat the oven to warm 170°C (325°F/Gas 3). Place the milk, cream, chocolate and vanilla pod in a heavy-based pan and bring to the boil. Using a wooden spoon cream the egg, egg yolks and sugar together until thick and light. Pour in the melted chocolate mixt