-
1
Preheat oven to 200 degrees centigrade.
-
2
Position one shelf in the centre of the oven.
-
3
Line the base of a medium roasting pan with a tea towel folded to fit.
-
4
Place 6 x 1/2 cup ovenproof dishes on top.
-
5
Place the cream in a small saucepan amd heat, uncovered over medium heat for 5 minutes (don't let the cream boil).
-
6
Place the chopped chocolate and coffee in a medium heatproof bowl and add just enough cream to cover.
-
7
Set aside for 5 minutes and then stir until the chocolate melts.
-
8
Add the remaining cream and stir until smooth.
-
9
Place the egg yolks, whole egg and sugar in a medium heatproof bowl with a pouring lip.
-
10
Use a fork to mix until well combined.
-
11
Place the bowl on a damp cloth for stability and gradually add the cream mixture while stirring with the fork.
-
12
Pour the mixture through a fine strainer into a large jug and then pour the mixture evenly into the ovenproof dishes.
-
13
Cover each dish tightly with foil so that skins don't form on top.
-
14
Fill a large heatproof jug with hot tap water.
-
15
Place the roasting pan with the custard pots inside on the centre oven shelf and pour enough of the water to come halfway up the sided of the dishes.
-
16
Reduce oven temperature to 160 degrees centigrade.
-
17
Bake for 40 minutes or until the custards puff slightly around the edges and the centres tremble slightly when lightly tapped.
-
18
Be careful not to overcook.
-
19
Carefully remove dishes from pan and cool for 1 hour.
-
20
Cover with plastic wrap and refrigerate for at least 4 hours.
