Individual Dark Chocolate Creme Catalan

Ingredients

Method

COMBINE the PHILLY, milk, cinnamon, orange rind and cloves in a saucepan and whisk over medium heat and just bring to a simmer
REMOVE from heat and stand for 15 minutes for flavours to infuse. Strain to remove rind and spices
BEAT the egg yolks and sugar until pale and creamy. Fold through the cornflour then stir through the chocolate
GRADUALLY add the PHILLY mixture stirring until combined
RETURN the mixture to the saucepan and cook over a low heat whisking continuously without boiling for 5 minutes or until custard thickens
POUR the mixture into 12 x 1/3 cup capacity serving dishes or ramekins. Refrigerate for 3 hours or until firm. Sprinkle with sugar
USING a cook's torch, heat the sugar until melted and caramelized. Serve immediately