7 ounces (200 grams) milk chocolate, chopped
1 egg
4 egg yolks
1 1/2 cups (375 ml) heavy cream
1 cup (250 ml) milk
1/2 cup (2.5 ounces or 70 grams) malt powder
1/4 cup (50 grams) granulated sugar

about 2 ounces malted milk balls, chopped

Preheat oven to 325 degrees (165 C), place an oven rack in the canter of the oven.

Place the chocolate in a large bowl, set a fine mesh sieve over the top, and set aside.

In a small bowl, whisk together the egg and egg yolks; set aside.

In a medium saucepan, combine the heavy cream, milk, malt powder, and sugar together. Bring the mixture to a gentle bowl, whisking to dissolve all of the malt powder is dissolved. Remove from heat.

In a very slow, steady stream, whisk half of the cream mixture into the eggs. Be sure to whisk constantly to prevent the eggs from cooking. Once combined, whisk in the remaining cream mixture. Pour the mixture through the mesh sieve, over the chocolate. Let sit for 3 to 4 minutes, then gently whisk until smooth and thoroughly combined. If all of the chocolate isn't melted properly, heat in the microwave for 15 seconds, then whisk to combine.

Divide the custard between six 6-ounce ramekins. Place the ramekins in a roasting pan. Pull out the oven rack and place the pan in the center of the rack. Carefully fill the pan with enough water to reach halfway up the sides of the ramekins, being cautious not to splash or spill water on top of the custard. Place a piece of foil over the tops of the custard cups. You may need to cut it to fit inside the pan to lay on top of the ramekins.

Bake for 40 to 50 minutes, or until only a small circle int he center is still liquid.

Carefully remove the ramekins from the roasting pan and place on a cooling rack. Allow to cool for about 45 minutes, then transfer to the refrigerator and chill for 4 hours.

Once cooled, top each with 2 tablespoons of ganache and chopped malted milk balls, and serve with softly whipped cream.