1

Start with the crème anglaise. Whisk the egg yolks with the sugar and vanilla seeds until pale. Pour the milk and cream into a pan, add the vanilla pod and place on a low heat for 5 minutes to infuse
4 egg yolks
150g of sugar
1 vanilla pod
200ml of milk
200ml of cream

2

Remove the vanilla pod and add the milk and cream mixture to the egg yolks and sugar. Whisk well, then return to a pan over a low heat. Cook until the mixture reaches a temperature of 85°C or coats the back of a spoon. Allow to cool and set aside to serve with the chocolate fondants

3

Butter 6 ramekins and sprinkle the insides with the sugar. Preheat the oven to 200C°/Gas mark 6. Melt the butter and chocolate in a bowl set over a pan of simmering water. Whisk the eggs and the 150g of sugar together for a minute or two in a bowl, then add the flour and the melted chocolate mixture
125g of unsalted butter
150g of sugar
125g of dark chocolate
3 large eggs
35g of flour

4

Pour into the prepared ramekins and bake in the oven for 8-10 minutes - the centres should still be runny. Leave the chocolate fondants to rest for a minute or so before serving