Orange-Vanilla Custard Pots with Dark Chocolate Drizzle

Ingredients

• 4 large egg yolks
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/3 cup sugar
• Zest of 1 orange, plus extra curls for serving
• 1 tablespoon fresh orange juice
• 1 teaspoon vanilla extract or seeds from 1/2 vanilla bean
• Small pinch of fine salt
• 70 g dark chocolate, chopped
• 2 tablespoons warm cream, for the drizzle
• Optional: tiny pinch of flaky salt for serving

Method

1. Heat the oven to 160 C / 325 F. Put 4 small ramekins or heatproof glasses in a deep baking dish.
2. Warm the cream, milk, orange zest and vanilla in a small pan until steamy at the edges. Do not boil. Remove from the heat, cover and let it infuse for 10 minutes.
3. Whisk the egg yolks, sugar and fine salt in a bowl until smooth and slightly lighter. Slowly whisk in the warm cream mixture a little at a time so the yolks do not scramble.
4. Strain the custard through a fine sieve, then stir in the orange juice. Pour into the cups.
5. Add hot water to the baking dish until it comes halfway up the cups. Bake for 25 to 32 minutes, until the edges are set and the centers still wobble gently.
6. Lift the cups from the water bath. Cool for 30 minutes, then cover and chill for at least 3 hours or up to 2 days.
7. Just before serving, melt the dark chocolate with 2 tablespoons warm cream until glossy and spoonable. Drizzle over the chilled custards.
8. Finish with orange zest curls and a tiny pinch of flaky salt if using.

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