Chocolate Pots de Creme
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  1. Preheat your oven to 160 degrees celsius. Put 8x125ml ramekins in a big baking dish. Put the kettle on to boil.
  2. Weigh all ingredients into the bowl and cook for 5 mins, 90 degrees, on speed 4. Add an extra minute to the cooking time if it hasn't reached 90 degrees in 5 mins. Don't cook too long after the mixture reaches 90 degrees.
  3. When your very rich, chocolatey custard finished cooking, divide it between the ramekins. Carefully pour the boiling water from the kettle into the baking dish around the ramekins. Take care not to pour water into the ramekins.
  4. Cover entire baking dish with foil, and bake for 30mins or until starting to set but still a little jiggly. Pull the baking tray out of the oven and let them sit (loosely covered) for approx 10mins, then 10mins more uncovered or until cool enough to handle. Put your ramekins in the fridge and let them set for at least 8 hours, or overnight (although, probably not overnight.... this is not exactly breakfast kind of food).
Recipe by Homemade, Healthy, Happy at