Chocolate Pot De Creme - heavy cream

Method

• Preheat oven to 250 degrees F.
• In a medium saucepan, combine the cream, milk, sugar and vanilla.
• Whisk to combine and bring to a boil over a medium heat.
• Add the chopped chocolate and whisk until melted.
• Remove from heat.
• In a medium bowl, lightly beat the eggs yolks.
• In a slow steady stream, add the chocolate-cream mixture, whisking until smooth.
• Divide the mixture among 6 ramekins, small custard bowls, or espresso cups (about 6 ounces each) and place them in a large casserole or high-sided baking dish.
• Make a Bain-Marie (or water bath), by pouring cold water into the casserole so that it comes halfway up the sides of the ramekins or custard bowls.
• Cover tightly with foil and bake on the center rack for 1 hour and 15 minutes.
• The custards should jiggle slightly in the center when finished.
• Let cool to room temperature then place in the refrigerator.
• Serve cool.