Preheat the oven to 180'C.
Melt the butter and the chocolate in a bowl over a pan of simmering water.
Whisk together the eggs and the sugar. Once doubled in volume, gently fold in the chocolate, the sifted flour and the cayenne pepper.
Butter the silicone moulds and dust with flour. Pour the mixture into the moulds and cook in the oven for 10-12 minutes. Do not overcook the brownie as the centre should be gooey!
Remove from the moulds and allow to cool a little.
Place the saffron in a pan with the milk and leave to infuse.
Whisk the egg yolks, sugar and cornflour together.
Bring the milk to a simmer and then pour onto the egg yolk mixture. Return to the heat and stir until it starts to thicken. The custard is ready when it coats the back of a spoon.
«Vary the flavours in this dish by replacing the saffron with cinnamon in the custard.»