Instructions

Follow the steps and taste along the way.

1. Prepare the ramekins and chocolate

   Preheat the oven to 150 °C. Arrange six ovenproof ramekins, each with a capacity of about 150 ml, in a deep roasting pan. Finely chop the chocolate and divide it among the ramekins.

   

2. Heat the cream and milk

   Pour the cream and milk into a small saucepan and heat over low heat until they begin to steam; do not let them boil. In a bowl, whisk the eggs, sugar, and salt just until combined.

   

3. Combine the custard

   While whisking constantly, slowly pour the hot cream mixture in a thin stream into the eggs. Add the espresso, tahini, and orange zest, and whisk until smooth. Divide the mixture among the ramekins over the chocolate and let stand for 2 minutes, then briefly stir each ramekin to melt the chocolate.

   

4. Bake in a water bath

   Carefully pour 700 ml of hot water into the roasting pan, so it comes about 1.5 cm up the sides of the ramekins. Bake for 28 to 32 minutes at 150 °C. The custard is ready when the edges are set and the center still jiggles slightly when gently moved.

   

5. Let the custard set and serve

   Remove the roasting pan from the oven and carefully lift the ramekins out of the water. Let them rest for 15 minutes. Serve warm; the custard should be slightly firm on top and silky inside, not liquid.