You might need a creme anglaise recipe to have with your little chocolate cakes.
For Christmas pudding I like to make this with a splash of Cointreau and zest of an orange.
I just made a massive tray pavlova which calls for 6 eggs whites so this was the perfect recipe to use up the remaining egg yolks. If you have no need for a massive tray pavlova then pop the leftover egg whites in a zip lock bag in the freezer for another time. Just remember to write on the bag how many egg whites there are.
1 vanilla bean, split in half and seeds scraped, reserve the pod
600ml full cream milk
300ml pouring cream
150g caster sugar
6 egg yolks
In a heavy-based saucepan heat the vanilla seeds, reserved pod, milk and cream over a medium heat until it comes to the boil.
In a bowl whisk the sugar and egg yolks until thick and pale then slowly add the hot milk mixture whisking continually.
Pour back into the saucepan and stir constantly over a low heat until slightly thickened, enough to coat the back of a wooden spoon.
Strain creme anglaise into a large bowl sitting either in the sink or another larger bowl filled with ice and cold water and stir from time to time until it cools. Then pour into an airtight container and cover with plastic wrap and seal with a lid.
To reheat, simmer in a double saucepan, stirring until warmed through.