Chocolate Fondant with Creme Anglais

Preheat the oven to 180°C.

Brush 6 porcelain baking dishes with melted butter and chill. Chop the chocolate very finely and melt with the butter in a bain-marie. Beat the eggs, egg yolks, sugar and a pinch of salt for 8-10 minutes, until very thick and creamy. Then gradually fold in the melted chocolate and butter. Sieve the flour on to the mixture and fold in. Divide the mixture between the prepared dishes. Bake in the preheated oven for about 15 minutes, until slightly risen in the middle (do not open the oven door). The outer layer of the puddings should be cooked, but the centre should be still liquid! Take out of the oven and carefully remove from the dishes. Put on plates, dust with cocoa and serve with custard.

For the custard, put the milk and cream into a pan with the seeds scraped out of the vanilla pod and the pod. Mix and bring to the boil, then remove from the heat. Put the egg yolks and sugar into a bowl and beat until creamy, then slowly stir the warm milk into the egg yolks, adding it in a thin stream. Then return to the pan and beat over a very low heat until the custard thickens. Do not let it boil.