Chocolate Almond Steamed Puddings With Warm Vanilla Bean Custard - cooking recipe

Ingredients

2 None medium eggs, separated, plus 1 extra egg yolk
2 tbsp unsalted butter, softened, plus extra for greasing
4 tbsp sugar, plus extra for dusting
1 1/4 oz dark chocolate, melted
3/4 cup fresh white breadcrumbs
1/3 cup ground almonds
1/4 cup sliced almonds, toasted
1/2 tsp cornstarch
1/2 tsp vanilla bean paste
1/3 cup cream
1/3 cup milk

Preparation

Preheat 375\u00b0F. Grease 4 individual ramekins and dust lightly with a little sugar. Beat 2 of the egg yolks, butter, and 1 tbsp of the sugar with an electric hand mixer until creamy. Whisk in the melted chocolate and then fold in the breadcrumbs, ground almonds and sliced almonds.
In a separate bowl, and with a clean whisk, whisk the egg whites until stiff then whisk in 1 tbsp of the remaining caster sugar. Fold egg whites into batter, then divide between the ramekins. Grease four squares of foil and then make a pleat in each by folding the center over itself by 1/2 inch. Cover ramekins with pleated foil, greased side down and place ramekins in a roasting pan. Pour hot water into the pan to come halfway up the sides of the ramekins. Cook for 50 mins-1 hour until the puddings are firm to the touch. Leave for 10 mins.
To make the custard, beat the remaining egg yolk and sugar with the cornstarch and vanilla bean paste then gradually stir in the cream and milk. Pour into a small pan and simmer gently, stirring constantly, for 4-5 mins until smooth and thickened.
Invert ramekins onto serving plates to release puddings and serve with the custard poured over the top.