Sufra Dayma: Chocolate Cream Pots By Moushira Abdel-Malek Serves 6 Ingredients: 100 gms bittersweet dark chocolate (finely chopped) 1 cup whole milk 1 cup heavy cream 3 whole eggs + 2 egg yolks 2/3 cup sugar 1 tsp vanilla essence Method: Put the milk and cream in a saucepan. Bring to a boil and remove from heat. Stir in the chocolate until melted. Put the eggs, yolks, vanilla and sugar in a large bowl. Mix well but do not whisk until frothy. Pour in the milk mixture and stir gently until just mixed. Bring a kettle of water to a boil and preheat the oven to 180 degrees. Set six ramekins (or other heatproof containers) in a baking dish. Ladle chocolate mixture into each ramekin to fill well. Open preheated oven, pull out the middle shelf and set the baking dish with the ramekins on the shelf. Pour the boiling water into the baking dish to come about two-thirds up the sides of the ramekins. Push back the shelf in carefully. Cook until just set and a bit jiggly in the middle (25-30 minutes), then remove the ramekins from the water bath. Let cool uncovered. Serve warm or at room temperature.
