| Ingredient | Qty. | unit | Process |
|---|---|---|---|
| Whipping Cream | 2 | cups | - Preheat oven to 325°F. - Bring cream and milk just to simmer in heavy medium saucepan over medium heat. - Remove from heat. |
| Whole Milk | 1/2 | cup | |
| Bittersweet or Semisweet Chocolate | 5 | oz. | - Add chocolate; whisk until melted and smooth. |
| Egg Yolks | 6 | each | - 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. |
| Sugar | 1/3 | cup | |
| - Divide custard mixture among six 3/4-cup custard cups or soufflé 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.) |