Baked chocolate custard with pecan fingers

Baked chocolate orange custards with pecan fingers
A glamorous (and sweet) play on boiled eggs and soldiers.

(serves 8)

180g dark chocolate, finely chopped
1¹/3 cups cream
²/3  cup milk
rind of 1 orange
6 egg yolks
2T sugar    

Pecan fingers
125g pecan nuts
60g butter
¼ cup icing sugar, sifted
1t vanilla extract
½ cup cake flour, sifted

For the custard pots, place chocolate in a bowl. Bring cream, milk and rind to the boil and pour over chocolate. Whisk until melted.  Whisk together yolks and sugar, then add warm chocolate mixture in a slow stream, whisking constantly. Strain the custard and cool completely. Divide among ramekins and bake in a bain-marie* at 150°C for 30–35 minutes or until the centre is slightly wobbly. Allow to cool completely then chill until cold.  For the pecan fingers, finely chop ¼ of the nuts and reserve remainder. Cream butter, sugar and vanilla until light and fluffy. Add the chopped nuts and stir in the flour in 2 batches. Press mixture into lined baking tray, inserting remaining nuts in rows and bake at 180°C for 10 minutes or until golden brown. Cool and cut into fingers. Serve with the custards.

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