Chocolate Custard

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 ounces best-quality semisweet chocolate, chopped coarse
• 3/4 cup heavy cream
• 1 1/4 cups milk
• 6 tablespoons sugar
• 1 1/2 teaspoons instant espresso powder
• 6 large egg yolks
• 1 large whole egg
• whipped cream (optional)

Recipe

• 1 preheat oven to 320 degrees f.
• 2 melt chocolate over low heat.
• 3 in a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
• 4 in a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
• 5 in a large bowl, whisk together the egg yolks, egg, and remaining ¼ cup sugar for 1 minute, or until the mixture is blended well.
• 6 add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
• 7 spoon off the froth and pour into six 5-ounce custard cups.
• 8 cover cups with foil.
• 9 arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
• 10 bake for 20-25 minutes, or until just set.
• 11 remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
• 12 chill 3 hours and garnish with a dollop of whipped cream, if desired.