Warm Salted Caramel Pots

Preheat oven to 150C. Place six 1/2-cup (125ml) ovenproof dishes in a roasting pan.

Place the sugar in a medium saucepan over medium heat. Cook, stirring with a wooden spoon, for 6-7 mins or until sugar dissolves and becomes a golden caramel colour. Remove from heat. Carefully add the cream (be careful as the caramel may bubble). Place the pan over low heat. Cook, stirring for 3 mins or until any hard caramel has dissolved and mixture is smooth. Add the vanilla, salt and milk and stir to combine. Remove from heat.

Whisk the egg yolks in a medium bowl. Gradually add the hot cream mixture, whisking constantly, in a thin, steady stream until combined. Strain through a fine sieve. Divide evenly among the prepared dishes. Pour enough boiling water into the pan to come halfway up the side of each dish. Bake for 25-30 mins or until custards are almost set. Set aside for 30 mins to cool. Place in the fridge to chill.

To make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until chocolate melts and sauce is smooth. Set aside to cool slightly.

Pour the warm chocolate sauce over the caramel pots. Serve with almond biscotti or almond bread, if desired.