This is like a rather sumptuous Baileys flavoured crème brulee with a crisp chocolate topping, instead of being topped with caramelised sugar. We normally serve it as individual portions in wide champagne coups, but sundae glasses or ramekins would also work

1 large leaf or 2 small leaves of gelatine or agar

300ml milk

2 large egg yolks

25g Demerara sugar

50g mascarpone

100 ml Baileys liqueur

70g high cocoa content milk chocolate (or half and half milk and dark choc)

• Soak the gelatine leaves in water

• Bring the milk gently to the boil. Meanwhile whisk the egg yolks and sugar together. Once the milk is boiling, add a couple of tablespoons of milk to the egg mixture, stir well, and add it to the milk pan

• Turn the heat down as low as it will go, and whisk continuously until the mixture begins to thickens sufficiently to coat the back of a spoon. (Don’t let it boil or it will curdle)

• Take mixture off the heat, add the mascarpone and stir till smooth, then stir in the Baileys

• Squeeze all of the water out of the gelatine leaves, and add to the mixture, stirring well to ensure it is dissolved

• Pour mixture into champagne coups/sundae glasses/ramekins, and refrigerate for at last 3 hours

• Melt the chocolate in a bowl over boiling water. As soon as it is melted, spoon a very thin layer over the Baileys brulee, so that it is completely covered. Return to the fridge to set before serving