Serves: 6
I N
G R E D I E N T S
2 cups half and half
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
4 large egg yolks
1/3 cup (packed) dark brown sugar
1/8 teaspoon coarse (kosher) salt
1 teaspoon vanilla extract
Whipped cream (optional)
Chocolate curls (optional)
I N
S T R U C T I O N S
Position rack in bottom third of oven
and preheat to 325 degrees F. Arrange six 3/4-cup ramekins or custard cups in a 13 x 9 x
2-inch metal baking pan. Bring 1 cup half and half to boil in heavy medium saucepan.
Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in remaining 1
cup half and half; cool to lukewarm. Beat yolks, sugar and salt in medium bowl until well
blended. Gradually whisk in chocolate mixture, then vanilla.
Strain custard into 4-cup glass measure. Pour custard into ramekins (about 1/2 cup each).
Pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven;
lay sheet of foil loosely over top of dishes.
Bake puddings until center is softly set, about 38 minutes. Remove pan from oven; cool
puddings in water bath 1 hour. Refrigerate until cold, at least 3 hours. Then cover and
keep refrigerated. (Can be made 2 days ahead. Keep refrigerated.) Top puddings with
whipped cream and chocolate curls, if desired, and serve.
NOTE: If using the pots de creme pots,
divide the custard among 12 pots and reduce the cooking time.
