(Serves 2)


2 egg yolks
20g sugar
¼tsp salt
150ml cream
90g dark chocolate
lotus biscuits, crushed up into a crumb


Preheat the water bath with your Anova to 80C.

In a bowl, beat the egg yolks, sugar and salt.

In a saucepan, bring the cream to boil. Take off the heat and add in the chocolate.

Pour the chocolate cream over the eggs and whisk until fully combined. Split the mixture betweeen your 2 x 250ml kilner jars up. Tap the jars on the counter to knock out the bubbles before putting on the lids.

Seal the kilner jars tight but not fully as otherwise they will crack put your jars in the water and cook for 1 hour.

Transfer cooked custards to the fridge and chill overnight. Serve with crushed lotus biscuits.