I N S T R U C T I O N S 

Steep vanilla bean in cream over low heat until a thin film forms on top of cream. Remove from heat.

Whisk egg yolks and sugar until thick.

Add chopped chocolate to hot cream and stir until melted.

Ladle cream mixture into egg mixture gradually, whisking constantly to prevent eggs from cooking.

Pour chocolate mixture through a fine strainer into a bowl. Cover and chill immediately for at least three hours or overnight.

Remove from refrigerator. Preheat oven to 300°.

If any layer has formed on top of custard, skim off with a large spoon and discard.

Place six ramekins in a 13 x 9 casserole dish and fill with chocolate cream. Fill the pan with water up to within one inch of the rim of the ramekins.

Cover pan with foil and carefully place in oven.

Bake for 1 to 1 1/2 hours.

To check for doneness, open a corner of the foil and jiggle the pan. If the custard ripples when shaken, it is not ready. The custard should be jiggly but not liquid.