Serves 6
Preparation time 20 minutes, plus chilling
Cooking time 30 minutes
2 eggs
2 egg yolks
397 g (13 oz) can full-flat condensed milk
200 ml (7 fl oz) strong black coffee
150 ml (¼ pint) double cream
cocoa powder to dust
chocolate wafer biscuits, to serve
Whisk together the eggs, egg yolks and condensed milk in a bowl until just combined. Gradually whisk in the coffee until blended.
Strain the mixture through a sieve, then pour into 6 small 125 ml (4 fl oz) greased coffee cups. Transfer the cups to a roasting tin. Pour enough hot water into the tin to come halfway up the sides of the cups, then cook in a preheated oven, 160°C (325°F), Gas Mark 3, for 30 minutes until just set.
Lift the cups out of the water, leave to cool on a wire rack, then transfer to the refrigerator and chill for 4–5 hours.
Whip the cream until it forms soft swirls, when ready to serve. Spoon the cream over the top of the desserts, dust with a little sifted cocoa powder and serve with the chocolate wafer biscuits.
For dark chocolate custards, bring 450 ml (¾ pint) milk and 150 ml (¼ pint) double cream just to the boil in a saucepan. Remove from the heat and add 200 g (7 oz) plain dark chocolate, broken into pieces; leave to melt. In a bowl, whisk together 2 eggs plus 2 egg yolks with 50 g (2 oz) caster sugar and ¼ teaspoon ground cinnamon until light and creamy. Gradually mix in the chocolate mixture and stir until smooth. Strain into small dishes and bake as above. Top with softly whipped cream and chocolate curls.