麻豆社

Ben is in the kitchen again this week making Chocolate and Orange Custard Pots.

Ingredients
2 large free-range egg yolks
2 level tsp cornflour
25g caster sugar
1 vanilla pod or 陆 tsp vanilla extract
250ml whole milk
250ml double cream
70g dark chocolate (70% cocoa solids)
The zest of 1 large orange
录 tsp ground cardamom

Method
1. Put the egg yolks in a saucepan with the cornflour and sugar. Spit the vanilla pod lengthways and scrape the vanilla seeds into the pan, or add the vanilla extract, and use a whisk to combine all the ingredients.
2. Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.)
3. Remove the pan from the heat and add the dark chocolate, stirring continuously until melted. Add the orange zest and ground cardamom and stir until fully combined.
4. Sieve into a jug. Divide equally between four ramekins and refrigerate to set for at least 3 hours (it won't set completely firm).
5. When ready to serve, top with a dollop of whipped double cream and a strawberry.