This recipe is best with
- 180 ml heavy cream
- 240 ml milk
- 50g sugar
- 1/4 tsp salt
- 1 cup dark chocolate, roughly chopped
- 1/2 cup milk chocolate, roughly chopped
- 1 tsp vanilla extract
- 2 tbsp cornflour
- 1 tsp instant coffee powder
- 60ml milk
- For the crumble:
- 1/4 cup dried cranberries, chopped roughly
- 1 cup flour
- 1/3 cup rolled oats
- 3/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp baking powder
- Pinch of salt
- 100g butter, cold and cut in cubes
- 1/4 cup finely chopped walnuts/pecans
- Bring the cream, 240ml milk, sugar and salt to boil in a saucepan over medium heat, stirring frequently to avoid burning. Take the pan off the heat and add in all the chopped chocolate. Keep stirring until the chocolate has completely melted and the mixture becomes smooth.
- Put the pan back on the heat. Mix the vanilla extract, cornflour and coffee powder in 60ml milk and add to the chocolate mixture, stirring constantly. Turn the heat down and continue stirring, making sure there are no lumps, until the mixture has thickened enough to coat the back of your spoon.
- Remove from the heat and let cool to room temperature. Stir from time to time to prevent a skin from forming on the surface as the custard cools. Once it reaches room temperature, divide the mixture equally between four medium-sized ramekins or cups. Chill in the fridge until ready to serve.
- For the crumble, mix the flour, sugar, salt, cinnamon, baking powder, nuts and cranberries together. Rub the cubed butter into the dry ingredients until you get what resembles clumpy crumbs. Bake in a 180°C preheated oven for 15 to 20 minutes or until the clumps get toasty.