Serves 2


  • 5 Egg yolks
  • 75 Raw sugar
  • 460 Cream
  • 15g Maple syrup
  • 5g Vanilla extract (or 1/4 vanilla bean)
  • 85g Dark chocolate (I used hunted + Gathered “Ecuador 70% buttons)
  • Caster sugar for blowtorching
  • Seasonal berries
  • Optional to add edible flowers


  • 1x Whisk
  • 1x Medium bowl
  • 1x Small saucepan
  • 2x Oven proof ramekins that each fit 350ml custard
  • Blowtorch


To start, set your oven to 140 degrees celsius.

In a small bowl, whisk your egg yolks and raw sugar until they become light and fluffy. Set aside and start to heat your cream, vanilla and maple syrup.

Take your saucepan off the heat and add your dark chocolate, stirring until your mixture has completely come together.

At this point, fill your jug up with some water and put it on to boil (you will need this for your water bath).

Now, using a whisk combine your warm chocolate mixture into your yolk mixture. That’s your custard made, all you have to do now is pour your custard into your ramekins and place into a water bath in your oven.

Bake your custard at 140 degrees celsius for about 30 minutes. Once your 30 minutes is up, your custard should still be quite wobbly, place into the fridge for about 20 minutes and then you can start the blowtorching!

When sprinkling the sugar on top, you don’t want to add too much. It is best to start off sight and gradually add more as you go.

Lastly, add some berries and edible flowers to serve.

Recipe notes

Don’t worry if you don’t have a blowtorch at home — the baked chocolate custard is just as good on its own with the berries! The brûlée definitely gives it a wow factor but without is just as beautiful and delicious.

I highly recommend using the Hunted + Gathered chocolate. They’re a Melbourne chocolate company based in Cremorne (support local where you can!) and the quality far surpasses anything you can get in the supermarket.