Serves 4  2/3 cup portions

I N G R E D I E N T S
Zest of 1 orange
1 1/3 cup milk
3 ounces high-quality bittersweet or semi-sweet chocolate
4 egg yolks
5 tablespoons sugar

I N S T R U C T I O N S
Pare orange zest in strips and put in a small heavy saucepan along with 1-cup of the milk. Bring the milk to a boil over medium heat.  Remove from the heat, cover, and let stand for 10 minutes.  Remove the peel with a slotted spoon.  Melt the chocolate with the remaining 1/3 cup milk in a medium size bowl placed over hot water, on low heat.   Once the chocolate is melted remove it from the heat and whisk it until it is smooth. Gradually add the orange milk and whisk until smooth.

Whisk egg yolks in a large bowl until they are lemon colored. Whisk in the sugar until blended.  Gradually pour in 2/3 of the chocolate mixture, stirring constantly with the whisk.

Strain the mixture into a large 4-cup measuring cup and skim away any foam.

Place 4 -  pots de creme cups (or soufflé, or custard cups) in a large roasting pan.  Divide the mixture evenly into the cups. Skim away any additional accumulated foam.  Pour enough hot water in the pan to come halfway up the sides of the dishes.  Cover the pan with aluminum foil.  Place in oven and bake at 350°F until the custard is just set around the edges, approximately 20 - 25 minutes.

Remove the pan from the oven. Remove dishes from the pan and allow them to cool.   Then, cover and chill in refrigerator at least 2 hours and as long as overnight.