What you need
250ml PHILADELPHIA Cream For Desserts, double cream alternative
150g CADBURY Baking Milk Chocolate, broken into blocks
2 egg yolks
1 tablespoon caster sugar
2 tablespoon caster sugar, extra
1. COMBINE the PHILLY and chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from the heat.
2. WHISK together the egg yolks and sugar until pale and fluffy then stir through the chocolate mixture. Pour into 4 × ½ cup ramekins.
3. BAKE in a water bath in a slow oven 150°C for 15-20 minutes until just barely set. Cool and chill for 2 hours or overnight.
4. SPRINKLE a little sugar over each custard, and caramelise with a cooks blow torch until golden brown. Serve immediately.
What a luscious creamy chocolate treat this is, it is sure to impress.