1 Butter 6 ramekins and sprinkle with caster sugar to coat the base and sides. Cut out six 30 x 7.5cm | 12" x 3" strips of non-stick baking paper. Wrap each strip round a ramekin securing with an elastic band or string or a paper clip.
2 Whisk the egg yolks with the sugar for about 10 minutes until pale and creamy.
3 Heat the milk in a pan until hot, but not boiling. Pour into the egg yolks and whisk until smooth.
4 Return to the pan and heat very gently, stirring until thickened. Do not allow to become very hot or boil.
5 Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly then carefully fold into the egg yolk mixture. Set aside to cool completely.
6 Whisk the cream until thick and fold into the egg mixture. Divide the mixture between the ramekins, almost up to the top of the paper strips. Freeze for 12 hours.
7 Remove the ramekins from the freezer and stand at room temperature for 5-6 minutes. Remove the paper strips.
8 Dust with cinnamon and cocoa and serve decorated with an orange segment, a little honey, a chocolate stick and a chocolate curl.