4 egg yolks
100g castor sugar
400ml double cream
75g dark chocolate chopped
2 tablespoons Irish Crème Liqueur ( also good with raspberry liqueur)

Place the cream in a saucepan to scald and set oven to 140oc.
Whisk the egg yolks and sugar .
Place the chocolate in a bowl and pour over the hot cream.
Stir well to melt and add the liqueur.
Pour half over the egg yolk mixture and then pour this back into the pan.Stir constantly over a low heat until the mixture coats the back of a spoon.
Pour into 4 large or 6 small ramekins and place in a roasting tin.
Fill half way up with hot water and place in oven.
Cook for 30 – 40 minutes or until set but wobbly in the middle.
Cool and serve – any extras freeze well.

Coconut Macaroons
130g desiccated coconut
200g condensed milk
1 teaspoon vanilla extract
2 egg whites
Set oven to 150oc.
Mix the coconut with the condensed milk and vanilla.
Whisk the egg whites to medium peaks in a clean bowl.
Gently fold into the coconut mixture.
Line baking sheets with parchment paper and drop dessertspoon balls on to the tray.
Bake until golden brown – about 25 minutes.
Cool and dip in melted chocolate if you wish.
Will keep in an airtight tin for a week.