Cuisine
Time
20 mins mins
Servings
3 people people
For the steamed egg custards
75g caster sugar
2 large free-range eggs
125ml full-fat milk
½ tsp vanilla extract
50g plain dark chocolate, finely grated
For the cherry jam
300g frozen pitted cherries
1 tbsp fresh lemon juice
25g soft light brown sugar
For the biscuits
3 digestive biscuits
1 tbsp icing sugar
Put the caster sugar in a small saucepan and add 5 tablespoons of water. Warm through gently just until the sugar dissolves, then pour into a measuring jug and allow to cool.
Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper lightly on the surface of the custard mixture to lift any stray bubbles, then discard. Pour the custard into four 175ml/6fl oz ramekins, filling roughly halfway up.
