Chocolate and Walnut Custard Pots

Cook time 2 hours

<p>Justine&#8217;s mum passed this recipe down, so it&#8217;s sure to be winner! Try Justine&#8217;s Chocolate and Walnut Custard Pots for yourself.</p>

Ingredients

300ml cream
100ml milk
55g dark cooking chocolate
15g cocoa powder
75g walnut roughly chopped
5 egg yolks
140g caster sugar

Chocolate and Walnut Custard Pots

<p>Justine&#8217;s mum passed this recipe down, so it&#8217;s sure to be winner! Try Justine&#8217;s Chocolate and Walnut Custard Pots for yourself.</p>

Method

Preheat oven at 100°C.

Place a frying pan over medium heat and add the walnuts. Dry roast for 1 minute then add 70 grams of the sugar. Once the sugar starts to melt stir so the walnuts are coated in the caramel. When golden in colour, remove from the heat and pour onto a tray lined with baking paper to cool.

Pour the cream and milk in a saucepan and bring to the boil. In a bowl that is sitting over a pot of simmering water, melt the chocolate. Once melted pour the cream mixture into the chocolate, along with the cocoa powder and mix well to combine.

In another bowl, whisk the eggs with the remaining sugar until smooth and pale in colour. Add the chocolate and cream mixture and half of the walnuts chopped, and combine.

Evenly pour into 6 ovenproof ramekins. Place the ramekins into a baking dish filled ¾ with water and bake for 1h 15.

Once cooked, cool to room temperature, top them each with the rest of the chopped walnuts, then chill the custards in the fridge for 4-6 hours.