Mix the egg yolks and Rich's All-Purpose Custard Base, stir until there are no lumps, then filter. Store in the chiller for 30 minutes.

Melt Chocolate Couverture in the microwave for 30 seconds, then strain.

Mix the melted Chocolate Couverture into the 'Base' slowly, and stir until smooth.

Pour the mixture into a heatproof container/ramekin.

Prepare the oven at a temperature above 200°C and below 210°C. Bake with the au bain marie method. (add water to the tin), place the ramekins in the tin, and put them in the oven. Bake for 20 minutes.

Garnish Classic Chocolate Crème Brulee with caramelized sugar, and store in the chiller before serving with sliced ​​strawberries.