Ingredients

· 150 g dark chocolate chunks

· 600 ml double cream

· 1 vanilla pod, split lengthways

· 6 egg yolks

· 40 g caster sugar

For the salted caramel

· 200 g granulated sugar

· Sea salt flakes

Method

Put the chocolate in a heatproof bowl, then set aside. Pour the cream into a saucepan, scrape in the seeds from the vanilla pod, add the pod and stir, then heat gently until almost boiling. Remove the vanilla pod, then pour the cream over the chocolate in the bowl. Stir until melted and smooth. In a separate bowl, whisk the egg yolks and sugar together, then pour over the warm chocolate cream. Return to pan and cook over low heat for five minutes, stirring constantly, until very thick. Pour into cups. Chill for at least three hours. To make the caramel, pour the sugar and a pinch of sea salt into a small pan, then stir in 50 ml water. Gently heat until the sugar has melted, then bring to the boil and boil vigorously (don’t stir) until you have a dark golden caramel. Remove from the heat and allow to stand for a minute or two. Take the cups from the fridge and pour over a thin layer of caramel to cover the surface of each, tilting the cups to work the caramel to the edges. Put the cups in the fridge to harden for 30 minutes before serving.