White chocolate pots with griddled pineapple

Combine the cream and milk in a saucepan and bring to a boil over medium heat.

In a separate pot, melt the chocolate over a double boiler.

Whisk the yolks into the melted chocolate and slowly pour in the boiling cream mixture, whisking constantly for about 4 – 5 minutes.

Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk for about 4 – 5 minutes.

Divide the mixture between 6 small pot de crème forms or glass custard cups. Cover each with plastic wrap and refrigerate for about 3 hours.

Dip the pineapple into the castor sugar and cook in a hot griddle pan until the sugar begins to caramelise. Thread the pineapple onto skewers and serve with the chocolate pots.