• Servings: 6
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 8 ounces semisweet chocolate, coarsely chopped
• 6 large egg yolks

1. Preheat oven to 250 degrees.
2. In a medium saucepan, whisk together cream, milk, sugar and vanilla.
3. Bring to a boil over medium heat.
4. Add chocolate, whisking until melted.
5. Remove from heat.
6. In a medium bowl, lightly beat the egg yolks. Then, in a slow, steady stream, add the chocolate mixture, whisking until smooth.
7. Divide the mixture among six small ramekins or 6-ounce custard cups.
8. Place them in a large casserole or high-sided baking dish.
9. Pour cold water into the casserole dish so that it reaches halfway up the sides of the ramekins or custard cups.
10. Cover the casserole dish tightly with foil.
11. Bake on the center oven rack for 1 hour and 15 minutes or until the custards jiggle slightly in the center.
12. With tongs, transfer custards to a rack to cool to room temperature, then refrigerate.
13. Serve cool.

Adapted from "The Balthazar Cookbook," by Keith McNally, Riad Nasr and Lee Hanson (Clarkson Potter, 2003).