Latest revision as of 01:15, 27 November 2013

Serves: 8-10

Active Time: 35 minutes

Total Time: 1 hour 5 minutes or overnight

From: A magazine

Ingredients

1 1/4 cup heavy cream

6 oz. semi-sweet chocolate, finely chopped

1 1/4 cups half & half

1/3 cup sugar

3 large eggs

5 egg yolks

2 tsp. vanilla

whipped cream for garnish

cocoa powder for garnish

chocolate curls for garnish

Directions

Step 1

Preheat oven to 325. Place 8 5 oz. or 10 4 oz. ramekins or custard cups on a large baking pan lined with a kitchen towel. Bring a large pot of water to a boil, keep hot until ready to use.

Step 2

Bring cream to a boil in a small sauce pan over medium-high heat. Remove from heat, add chocolate and let stand for 5 minutes. Whisk slowly until mixture is smooth and combined. Transfer to a large mixing bowl and set aside.

Step 3

In a small sauce pan heat half & half and sugar over medium heat until it begins to bubble around the edges and steam, about 3 minutes. Whisk into chocolate mixture until smooth. In another large mixing bowl lightly beat eggs with yolks and vanilla until smooth. Slowly whisk in chocolate mixture.

Step 4

Pour custard into ramekins. Carefully pour hot water into pans until it reaches half-way up sides of ramekins. Bake until just set in center, when gently touched with finger, 25-30 minutes. Transfer ramekins to wire rack to cool slightly. Serve warm or cover with plastic and place in fridge to chill completely - 6 hours or overnight. Garnish if desired.