475g/16¾oz of milk
475g/16¾oz of double cream
225g/8oz of sugar
pinch of salt
1 vanilla pod
4 egg yolks
4 whole eggs
360g/12¾oz of dark chocolate
8 day-old bread rolls or brioche - cut into squares

METHOD

Cut the bread or brioche rolls into small squares and toast in 180ºC oven for 10 minute. Chop the chocolate into small pieces and set aside. Separate the 4 eggs and reserve the whites for a later time, add the 4 whole eggs to the yolks and whisk together with the sugar. Boil the milk and cream with the vanilla bean and then pour slowly over the egg/sugar mixture stirring constantly to avoid scorching the eggs. Strain this mixture through a sieve and pour over the chopped chocolate, stir until chocolate is melted and pour over the toasted bread squares in a buttered baking dish. Place in a water bath and bake in a 150ºC oven for 30-45 minutes until the custard has set and there are no surface ripples when the dish is lightly shaken. Remove to cool and serve at room temperature. Decorate with a dusting of confectioner's sugar and mint leaves.

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