- 2 cups light cream
- 4 oz semi-sweet chocolate (2/3 cup)
- 6 egg yolks
- 2 tbsp sugar
- pinch of salt
- 1 ½ tsp vanilla extract
- 6 custard cups
- 1 9x13 roasting pan
- 1 sheet pan or foil
- Place rack at center of oven and preheat to 325°.
- Place 1 1⁄2 cups of cream in a small, heavy saucepan over a low heat. Place the chocolate and remaining 1⁄2 of cup cream in the top of a double boiler (see note below), over a medium heat. In a mixing bowl, stir the yolks lightly just to mix. Don’t make them foamy.
- When the cream is scalded, stir in the sugar and salt, and remove from heat.
- Whisk the heated chocolate mixture until it’s perfectly smooth. Remove from heat. Then GRADUALLY add the cream to the chocolate mixture, stirring constantly. Then, GRADUALLY stir the chocolate mixture into the yolks, and stir in the vanilla.
- Return the mixture to the double boiler, over a low heat, and stir constantly, with a rubber spatula, for 3 minutes. Pour the mixture through a strainer, into a pitcher
- Pour into individual cups, and place into the baking pan. Pour hot water into pan, to about halfway up the depth of the cups. Place a cookie sheet or foil over the cups, or use individual lids.
- Bake for 22 minutes. There will be a faint chocolate ring around the edge of the chocolate.
Cool to room temperature, then chill for a few hours. NOTE: if you don’t have a double boiler, use a stainless bowl over a pot of simmering water.