1. Preheat oven to 160°C (140°C fan) and arrange 6x ½cup ramekins in a roasting tray.

2. Break eggs into a measuring jug and whisk lightly with a fork. Add cream, full-cream milk and vanilla and stir to combine.

3. Bring low-fat milk to a simmer. Place chocolate in a food processor and pulse to chop. With machine running, pour hot milk into processor and whiz until chocolate has melted. Add ¹⁄³ cup sugar, pulse, then with machine running, add egg mixture and whiz until well combined.

4. Transfer mixture to a large jug and remove any foam from surface. Pour mixture into ramekins and fill roasting pan with simmering water to about halfway up sides of ramekins. Bake for 25mins or until custard is just set.

5. Remove ramekins from pan and set on a rack. To brulée top (optional), sprinkle with extra sugar and place under a preheated very hot grill, or use a cook’s blowtorch. Serve warm, at room temperature or chilled. If refrigerating, cover tightly with plastic wrap.

Recipes Loukie Werle
Styling Kirsty Cassidy
Photography William Meppem