Baked Chocolate Custard

Cook Time 45 minutes + chilling overnight

Servings 4

Ingredients

1L full cream milk

4 eggs and 2 egg yolks

200g caster sugar

60g cornflour, sifted

60g high-quality cocoa powder, sifted

1 tsp vanilla bean paste

1 punnet strawberries, sliced into rounds, to serve

Chai Sugar

1 tsp ground chai

½ cup caster sugar

Method

In a saucepan, on a medium heat, heat the milk and vanilla until it comes to a simmer. Remove from heat.

In a large bowl, whisk the eggs, yolks, caster sugar, cornflour, cocoa powder until well combined. Pour the milk mixture over the egg mixture and whisk vigorously until combined and smooth.

In a pot on medium heat, strain mixture in and continuously stir for 5 - 8 minutes until the mixture bubbles and thickens. Pour into a 1.3L capacity (approx) dish and smooth the top. Cover with cling film and allow to completely chill for at least 4 hours, even better overnight.

Scatter sugar evenly over the custard and blow torch the top until caramel toffee forms. Alternatively preheat the grill element in your oven and grill to caramelise the sugar. Dust with chai and serve with strawberries that have been mixed with a teaspoon of sugar.