Chocolate Almond Steamed Puddings With Warm Vanilla Bean Custard

1. 1

   Preheat 375u00b0F. Grease 4 individual ramekins and dust lightly with a little sugar. Beat 2 of the egg yolks, butter, and 1 tbsp of the sugar with an electric hand mixer until creamy. Whisk in the melted chocolate and then fold in the breadcrumbs, ground almonds and sliced almonds.

2. 2

   In a separate bowl, and with a clean whisk, whisk the egg whites until stiff then whisk in 1 tbsp of the remaining caster sugar. Fold egg whites into batter, then divide between the ramekins. Grease four squares of foil and then make a pleat in each by folding the center over itself by 1/2 inch. Cover ramekins with pleated foil, greased side down and place ramekins in a roasting pan. Pour hot water into the pan to come halfway up the sides of the ramekins. Cook for 50 mins-1 hour until the puddings are firm to the touch. Leave for 10 mins.

3. 3

   To make the custard, beat the remaining egg yolk and sugar with the cornstarch and vanilla bean paste then gradually stir in the cream and milk. Pour into a small pan and simmer gently, stirring constantly, for 4-5 mins until smooth and thickened.

4. 4

   Invert ramekins onto serving plates to release puddings and serve with the custard poured over the top.

* Per serving · 4 servings · Values may vary.