Baked Chocolate Custards

Preheat the oven to 100˚C.

Heat the milk and cream in a saucepan until just below boiling point. Remove from the heat, add the chocolate and whisk until smooth.

Whisk the eggs, egg yolks, caster sugar, vanilla and liqueur in a large bowl until well combined then slowly whisk in the hot chocolate milk. If you add the hot milk too fast the eggs will start to set.

Strain into a large jug and cool until lukewarm.

Divide the custard evenly between glasses or ramekins and place in a deep baking dish. Add enough hot but not quite boiling water to come halfway up the sides of the glasses. This is called a water bath.

Bake uncovered, for 45-50 minutes or until set.

Let the custards cool in the water bath. Remove then cover and refrigerate until well chilled.