USA measurements:

• 2/3 cup sugar
• 3 tbs water
   
• 1 ½ cup heavy cream
• ½ cup milk
• 4 ounces ghirardelli milk chocolate
• ¼ cup sugar
• 2 ½ tsp instant coffee
• 3 egg yolks
• 1 egg
• 1 jar clotted cream for garnish

• 130 g caster sugar
• 3 tablespoons water
   
• 350 ml double cream
• 150 ml milk
• 48 g caster sugar
• 113 g Cadburys milk chocolate
• 2 ½ teaspoons instant coffee
• 3 egg yolks
• 1 egg
• 1 jar clotted cream for garnish

1. Preheat the oven to 325 degrees f. (160 c) (gas mark 3) Place 6 ramekins / cocottes or an oven proof dish in a baking pan
2. Prepare the caramel by bringing the sugar and water to a boil in a heavy pan. Boil until the color turns golden brown – about 5 minutes. Pour the caramel carefully but quickly onto the bottom of the dishes
3. In a large bowl, mix the egg yolks, egg, sugar and coffee until dissolved
4. Bring the cream and milk to a boil in a heavy pan and remove from the heat. Add the chocolate and stir until it dissolves. Pour the chocolate mix into the egg mix and whisk together. Strain the mixture into a jug and pour into the ramekins with the caramel on the bottom
5. Add enough hot water to the baking pan to come half way up the sides of the ramekins. Bake for about 20 minutes until the custards are just set and move slightly when the pan is shaken
6. Remove the custards from the water and refrigerate – about 2 hours. Run a small knife around the edge of the ramekin and turn out the custard onto a serving plate. Garnish with fresh strawberries and optional clotted cream

Makes 6 ramekins