100gms Dark chocolate
25gms Egg yolks
100 gms Milk
5gms Corn starch
90gms Egg whites
0.5 gm Cream of tartar
0.5 gm Salt
Preheat the oven to 150°C.
Prepare the ramekin bowls.
Brush the bottom and sides (right up to the rim) of ramekins lightly with butter and then coat it with caster sugar.
First make custard. Heat the milk in a pan. Mix corn starch and egg yolk properly. Temper egg yolk mixture with little hot milk. Then pour the egg yolk mixture in hot milk.
Remove from heat just before it starts boiling.
Pour the hot mixture over chocolate.
Once chocolate is melted mix it properly.
Whisk egg whites with sugar and cream of tartar .
Continue to whisk until it holds soft peaks.
Mix this meringue in chocolate custard.
Pour the mixture in prepared ramekin bowls.
Using a spatula or knife smooth down the surface of ramekins
Clean the edges with tissue paper.
Bake at 150°C for 15 mins.
Serve hot with vanilla ice cream.