Pour the milk and cream into a small pan and cook over a low-medium heat until just simmering. Meanwhile, put the egg yolks, sugar and cornflour in a bowl and whisk for 1-2 mins until slightly paler and thickened a little. Gradually pour the hot cream mixture over the yolks, whisking all the time, then return everything to the pan.

Cook the mixture over a low heat, constantly stirring and scraping the bottom of the pan with a heatproof spatula, until it thickens lightly and coats the back of the spatula. Don’t let it boil. Tip in the chocolate and stir until melted. Pour into a heatproof shallow container and leave to cool to room temperature, stirring now and then so it cools evenly.

Cover the chilled crémeux and chill for at least 4 hrs or overnight until firmly set. To serve, dip a large spoon in hot water, wipe it dry, then scoop the crémeux into bowls or onto plates. Finish with a few sea salt flakes.