• 500 ml fresh cream • 250 ml milk • 150 gm dark chocolate • 2 eggs • 3 yolks • 100 gm sugar • Ginger powder • Cardamom powder
Preheat the oven to 150 degrees
Pour into a saucepan milk, cream and chocolate coarsely chopped.
Add ginger and cardamom powder.
Place over medium heat and bring to the boil, stirring with a whisk until a homogeneous mixture is obtained.
Turn it off and hold it aside. Put the whole eggs and yolks in a bowl and whisk.
Add the sugar and stir until all the ingredients are mixed together.
Pour the chocolate mixture, which will still be hot, over the eggs and stir until everything mixes together.
Pour the mixture into 8 single-portion moulds that can go into the oven.
Fill them up to 1 cm from the edge. Put them inside a baking pan with water at room temperature and bake for about 60 minutes until the cream will have cured but will appear shaky.
Let it cool inside the pan, then refrigerate for a few hours before serving.