Ingredients

The following ingredients have 6 Servings
  • 2 1/2 cups heavy cream
  • 2/3 cups DairyPure whole milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 6 large egg yolks
  • 6 ounces dark chocolate chopped into pieces

Instruction

  • Preheat the oven to 300 degrees F.
  • Mix the cream, milk, 4 tablespoons sugar and vanilla in a pot.
  • Heat over a medium heat until bubbles appear around the edges of the mixture.
  • Whisk the egg yolks with the remaining sugar until dissolved.
  • Carefully add a little of the warm mixture to the egg yolks, whisking at the same time.
  • Gradually add all of the cream/milk mixture to the yolks and strain through a sieve into a clean bowl.
  • Pour the custard mixture back into the pot along with the chocolate and warm over a low heat, stirring gently until the chocolate has melted.
  • Place your small ramekins or glass jars in a deep 13 x 9-inch baking pan.
  • Fill each vessel with the chocolate cream mixture about 1/2 inch from the top.
  • Once every jar is full fill the baking tray with warm water until it reaches about halfway up the custard jars. This will help them bake evenly.
  • Bake for about 40-45 minutes. The top should still be wobbly and will firm up as they cool in the fridge.
  • Leave overnight to set.
  • Grate some chocolate over each dessert before serving.