Chocolates, cinnamon, and vanilla custard desserts recipe

Ingredients

• 2 cups low-fat milk
• 7 ounces semisweet chocolate (at least 65 percent cocoa solids), broken into pieces, plus 1 tablespoon
• finely grated semisweet chocolate to decorate
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ cup honey
• 2 eggs, plus 2 egg yolks
• ⅓ cup fat-free Greek-style plain yogurt, to decorate

1. Preheat the oven to 300°F. Pour the milk into a heavy-based saucepan, bring just to a boil, then remove from the heat and stir in the chocolate pieces, vanilla extract, ground cinnamon, and 3 tablespoons of honey. Set aside for 5 minutes, or until the chocolate has melted. Stir until the milk is an even dark chocolate color.
2. Put the eggs and egg yolks into a large bowl and beat lightly with a fork. Gradually pour in the warm chocolate milk, beating all the time with a wooden spoon, until smooth. Strain back into the saucepan through a strainer, then press any remaining chocolate through the strainer using the back of the spoon.
3. Put six ¾-cup ovenproof teacups or ramekins (ceramic dishes) into a roasting pan. Fill the cups with the chocolate mixture, then pour hot water into the roasting pan to reach halfway up the cups. Cover the cups with aluminum foil, then bake for 40–45 minutes, or until the custards are just set, with a slight wobble in the center.
4. Using oven mitts, lift the cups out of the roasting pan and let cool, then cover with plastic wrap and chill in the refrigerator for 4–5 hours.
5. Place the cups on a serving plate, remove the plastic wrap, and top each with a spoonful of yogurt, a drizzle of the remaining honey, and a little grated chocolate.