Hot chocolate-topped Baileys custard pots

Makes 6-8

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Method

Bring the milk to a gentle simmer. Take out 3 tbsp and put in a small pan and set to one side. Whisk the yolks and sugar together and add a little of the hot milk; stir well before adding the rest. Wash the pan out (to prevent burning) and pour in the milk and egg mixture. Stir continuously over a low heat until the mixture begins to thicken and coats the back of a spoon. Don’t let the temperature get past 75°C or it may curdle. Remove from the heat, add the Baileys and mix well before stirring in the mascarpone. Meanwhile, cover the gelatin leaves with cold water and leave to soak for about 7 minutes until soft. Squeeze the water from the softened gelatin and add to the pan; stir well until smooth and completely dissolved. Add to the custard and mix well. Pour into 6 ramekins or sundae glasses and refrigerate for a minimum of 3 hours. When ready to serve, break the chocolate into a bowl and add the cream. Heat over simmering water (don’t let the base of the bowl touch the water) until the chocolate has almost melted; take off the heat and mix well until smooth. When cool, but still pourable, pour the chocolate mix on top of the custards.