•  1 cup (250ml) milk
•  1 cup (250ml) pouring (single) cream
•  150g dark chocolate, chopped
•  3 eggs
•  3 egg yolks, extra
•  ½ cup (110g) caster (superfine) sugar

   Preheat oven to 140°C (285ºF). Place the milk, cream and chocolate in a saucepan over low heat and stir until the chocolate is melted and smooth. Place the eggs, egg yolks and sugar in a bowl and whisk well to combine. Gradually add the hot cream mixture, whisking continuously. Pour the mixture into 6 x ½ cup-capacity (125ml) ovenproof dishes. Place in a baking dish and pour in enough hot water to come halfway up the sides of the dishes. Bake for 35–40 minutes or until just set.* Serve warm or chilled. Serves 6.
* Baked custards will keep cooking as they cool, so they should wobble slightly when you take them out of the oven.
** For an adult twist, add a splash of your favourite liqueur to the custard mixture before you bake it.