Ingredients

· 600 ml thick cream · 1 cup milk

· 2 cinnamon quills · 1 teaspoon vanilla extract

· 150 g milk chocolate · 100 g chilli chocolate

· 75 g caster sugar · 4 egg yolks

· 1 brioche loaf · 150 ml creme fraiche

· 1 tablespoon icing sugar, plus extra to serve

· Shaved chocolate and powdered cinnamon, to serve

Method

Place two cups cream in a pan over medium heat with milk, cinnamon and vanilla and bring to a simmer. Place milk and chilli chocolate in a bowl, then pour over hot cream mixture. Place caster sugar and egg yolks in a separate bowl and whisk until pale. Add chocolate mixture to egg yolks, whisking to combine. Place brioche in a bowl. Strain chocolate mixture over brioche and let it rest for 30 minutes, pressing it occasionally. Preheat oven to 180°C and lightly grease the serving cups. Divide brioche mixture between cups and place in a deep baking tray. Pour in enough boiling water to come halfway up the sides of the moulds and bake for 25 minutes until the custard has just set. Meanwhile, whisk remaining cream with creme fraiche and icing sugar until soft peaks form. Spoon onto pudding and serve with chocolate shavings, powdered cinnamon and icing sugar.