Step 1

Place the ancho chilli and cream in a small saucepan over medium heat and bring to just below boiling point. Remove from heat and discard chilli. Add chocolate, stirring until melted and smooth. Set aside to cool slightly, then whisk in egg yolks, sugar and butter until combined.

Step 2

Pour into six 100ml serving cups or ramekins. Transfer to the fridge and chill for 1 hour, then sprinkle chilli flakes on top. Chill for a further 2-3 hours until set.