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Prepare the ingredients.
In a bowl, stir the sugar and egg yolks. Melt the chocolate (in a pan or the microwave) and add the cream and milk.
Combine the two mixtures. Divide between the verrines. Put the lids on. Place in the pan with 200 ml water.
Cooking time: 10 minutes.
Chill for 12 hours. Sprinkle with demerara sugar and caramelise with a blowtorch.