Chocolate Custard Cream

Chop the chocolate.

Boil the milk and add the sugar and chopped chocolate. Mix well and wait for a new boiling to make sure the chocolate is correctly melted. Let it cool and refrigerate for one night.

The following day, blend the egg and the yolks into the chocolate cream. Let it rest 6 hours more.

Preheat the fan-oven up to 90 decrees C. Strain the cream through a funnel or a sieve and pour it directly in the ramekins. Cook them in the oven for 50 minutes . Let cool and refrigerate 4 or 5 hours before serving.

Notes:

When the cocolate custard creams are cooled down, the top must be shiny as a mirror.

If your oven isn't fanned, cook the ramekins in a bain-marie, still at 90 debrees C for 50 minutes.