INGREDIENTS:

• 140g Dark Chocolate 

• 1 x Cup of milk 

• 1 x Cup pouring cream

• 2 x Eggs

• 2 x Egg yolks

• 1/2 Cup of brown sugar

• 1 x Cup strawberries 

• 2 Tablespoons of Wattleseed (Purchase yours from Indigiearth here)

• Extra strawberries to serve

METHOD:

1. Preheat oven to 150°

2. Using a double boiler technique, melt the chocolate milk and cream until incorporated.

3. Place the eggs, extra yolks and sugar in a large bowl and whisk to combined.

4. Pour the chocolate mixture into the bowl, continuously stirring until combined. Add in your wattleseed.

5. Cut and half strawberries and spread in even portions into 6 different ramekins.

6. Pour chocolate mixture evenly over strawberries.

7. Place the ramekins in a large baking dish, pour hot water to come halfway up the sides of the ramekins.

8. Bake for 30 minutes or just until the custard is just set.

9. Serve with extra strawberries! Can be enjoyed hot or cold. 

Serves: 4-6

Recipe created by Dwayne & Amelia Bannon-Harrison, owners of Mirritya Mundya. You can read all about them here, book into a pop up dinner here and follow along their culinary escapades on Instagram here! 

All natives purchased from Indigiearth. An Award Winning, 100% Aboriginal owned and established business, Indigiearth is headquartered in Mudgee - the heart of great wine country in Central West New South Wales. You can buy your natives from IndigiEarth here! Read all about the company and its owner, Sharon here and connect with Indigiearth on Instagram here. 

Styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.