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Ingredients
- 2 cups whipping cream
- 1/2 cup whole milk
- 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 6 large egg yolks
- 1/3 cup sugar
Method
- Preheat oven to 325F.
- Bring cream and milk just to simmer in heavy medium saucepan over medium heat.
- Remove from heat.
- Add chocolate; whisk until melted and smooth.
- Whisk yolks and sugar in large bowl to blend.
- Gradually whisk in hot chocolate mixture.
- Strain mixture into another bowl.
- Cool 10 minutes, skimming any foam from surface.
- Divide custard mixture among six 3/4-cup custard cups or souffle dishes.
- Cover each with foil.
- Place cups in large baking pan.
- Add enough hot water to pan to come halfway up sides of cups.
- Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes.
- Remove from water.
- Remove foil.
- Chill custards until cold, about 3 hours.
- (Can be made 2 days ahead.
- Cover and keep chilled.)
