6 ounces bittersweet chocolate,chopped
1 1/2 cup heavy cream
1 1/2 cup milk
1/4 cup sugar
8 egg yolks
Preheat oven to 300 degrees. Melt chocolate with 1/2 cup of cream in a 2-quart saucepan or in a bowl over simmering water. Remove from heat. Combine remaining 1 cup cream, milk and sugar in a saucepan and warm until sugar dissolves.
Whisk yolks in a bowl, then slowly stir in warm cream mixture. Pour
resulting custard mixture through a strainer into melted chocolate
and stir to combine.
Pour mixture into 6 custard cups and place them at least an inch
apart in a baking pan. Add enough hot water to pan to reach just
under the lip of the cups. Bake until custards are just set at edges,
about 45 minutes. They will continue to cook after you remove them
from oven, and chocolate will harden as it cools. Take care not to
overcook; this custard is best when slightly soft. Loosely cover and
refrigerate.
Posted: 9/17/2009 10:24:22 AM