Cost Breakdown

Critical Success Points

• • Chill the crust before blind‑baking to prevent shrinkage.
• • Blind‑bake until golden; under‑baking leads to soggy base.
• • Do not over‑heat chocolate; melt gently.
• • Temper the hot milk‑cream mixture into the chocolate gradually.
• • Add the egg at the end and whisk quickly to avoid scrambling.
• • Final bake at low temperature; the centre must stay slightly wobbly.

Safety Warnings

• • Handle the hot saucepan and boiling milk‑cream mixture with care to avoid burns.
• • The chocolate mixture will be very hot; stir slowly to prevent splatter.
• • Raw egg is added; the final bake at 140°C ensures the egg is fully cooked.