Warm milk in a saucepan with vanilla pod, remove from heat and leave to infuse for 10 minutes. Remove vanilla pod.
Put 1 egg and 1 egg yolk in a bowl and beat with vanilla sugar until blended but not frothy. Pour on one third (150ml) of the milk. Blend well, then strain into 2 little pots or cute ovenproof coffee cups.
Using the same bowl, beat 1 egg and 1 yolk with 1 Tbsp caster sugar as above, then blend in 150ml milk and the coffee. Strain into 2 little pots. (If you want to make more coffee-flavoured or more chocolate crèmes, rather than vanilla ones, simply use the formula of 1 egg, 1 egg yolk and 1 Tbsp sugar for every 2 pots, and increase the amount of coffee or chocolate accordingly.)
Using the same bowl again, beat the last egg and egg yolk with remaining caster sugar. Melt chocolate in the remaining milk, then pour onto eggs and sugar. Strain into 2 little pots.
Preheat oven to 170°C. Cover each pot with a round of baking paper then tinfoil, and press it around tightly. Stand the pots in water in a shallow roasting tin. Bake for 15-20 minutes, until just set — they should wobble just a little when shaken. They can be served hot, but are more delicious chilled. Dust chocolate pots with cocoa before serving.
From Taste magazine, August 2010.
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