CHOCOLATE CREME CUP | makes 4 servings |


  • 1/4 kg milk chocolate block
  • 1/4 kgwhite chocolate block
  • 2 tbsp Bird's Custard Powder
  • 550 mL evaporated milk
  • 2 tbsp sugar
  • 4 blackberries
  • 2 tbsp pistachios 
  • cadbury fingers (or anything else you want to use for garnish)


chocolate cup

  1. chop up your chocolate block 
  2. temper the chocolate (be patient, its worth it)
  3. pour some of the chocolate into silicone baking cups and swirl around the cup so that the chocolate is spread evenly 
  4. let the chocolate cool (stick it in the fridge/freezer if you've got the impatience)
  5. peel down the silicone cups and remove the cups


  1. follow the instructions on the box for Bird's Custard Powder (gasp - following instructions?) - you can totally make your own custard - I just used this stuff for nostalgic value 
  2. mix 2 tablespoons of sugar, custard powder, and evaporated milk in a bowl
  3. add evaporated milk that has been brought to a boil and whisk
  4. pour the mixture back into the pot and bring it to a boil
  5. pour the mixture back into your bowl and let it cool


  1. add cooled custard to your chocolate cups
  2. stick it in the freezer for a few minutes


  1. temper some fabulous white chocolate
  2. place a blackberry in the middle of your custard
  3. drizzle your chocolate in an artistic manner
  4. sprinkle some finely ground pistachios over the cups
  5. serve with something crispy on the side - great ideas are cadbury fingers (but these aren't gluten free) or cadbury flake