1. Preheat oven to 150º C/300 degrees F. Put cream and vanilla pods in a pot and heat through but remove before it boils and put to one side. In a large bowl, whisk together egg yolks and sugar until the mixture is smooth. Then slowly blend in one cup of the warm cream vanilla mixture while whisking. Then take this mixture and add it to the rest of the hot cream and whisk well. Now here comes the tricky part – split the mixture into two separate bowls. Mix the chocolate into the one and the Amarula liqueur in to the other. Now find a handy mate to help you fill the ramekins. You each take the same size ladle and from either side, simultaneously drizzle equal quantities of the two mixtures into the ramekins – and voila! A two-tone cup of custard! 2. Place these in a water bath (large pan filled with 3 -6 centimetres of hot water) and bake until set around the edges, but still soft in the centre, between 30 and 60 minutes. Take out of oven and leave in the water bath until cooled. Remove ramekins from water and chill for at least 2 hours. 3. When you’re ready to serve, sprinkle about 2 teaspoons of sugar over each custard and using a small blowtorch heat sugar until it caramelises. If you don't have a torch, place the ramekins under the grill until the sugar melts and then re-chill custards for a few minutes before serving. Very simple, very impressive and its smooth and just plain yummy! ---------------------------------------------------------------------------
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