Mocha Baked Custards

Preheat oven 160C.

Combine cream, milk and coffee in a pan on medium heat and stir until coffee has dissolved and milk is warm.

Place chocolate in a heatproof bowl.

Pour milk mixture over chocolate and stir until chocolate is melted and smooth.

Whisk egg, cornflour and sugar in a bowl until pale and creamy.

Gradually whisk in the mocha mixture until combined.

Pour mixture into small oven proof ramekins.

Place into a deep baking dish and fill dish with enough boiling water to come halfway up the sides of the ramekins.

Bake for approximately 25-35 minutes or until set.

Stand for 10 minutes.

Serve with topped with cream and dusted with chocolate.