Dark Chocolate Pots De Crème

Ingredients

• 3/4 cup sugar
• 1 cup milk
• 1 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 8 ounces best quality dark chocolate, roughly chopped
• 6 egg yolks, lightly beaten

Directions

1. Heat the oven to 270 degrees F. Set 6 ramekins inside a large baking dish, then add cold water to the dish until it comes halfway up the sides of the ramekins.
2. In a medium saucepan, stir together the sugar, milk, heavy cream, and vanilla. Bring the mixture to a boil, stirring now and then. Add the dark chocolate and whisk until the mixture looks smooth and has thickened. Remove the pan from the heat.
3. Put the egg yolks in a large bowl. Gradually whisk in the warm chocolate mixture, continuing until everything is completely smooth.
4. Pour the chocolate mixture evenly into the ramekins. Cover the baking dish with foil.
5. Bake for about 1 hour 20 minutes, until the custards are set but still have a little jiggle in the middle.
6. Lift the ramekins out of the water bath and let them come to room temperature. Refrigerate until cold.