2½ cups whipping cream, divided
5 semisweet chocolate squares
6 egg yolks
1/2 cup sugar
1 tsp. vanilla extract
6 tbsp. brown sugar
Cook 1/2 cup whipping cream and chocolate in a heavy saucepan over low heat,
stirring constantly, until chocolate melts and mixture is smooth.
Pour into a large bowl.
Whisk together remaining 2 cups whipping cream, yolks, sugar, and vanilla until
sugar dissolves and mixture is smooth. Whisk 1 cup egg mixture into
chocolate mixture until smooth. Cover and chill remaining egg mixture.
Pour chocolate mixture evenly into 6 8oz. custard cups; place cups in a
13 x 9 pan. Add hot water to pan to a depth of ½”.
Bake at 325° for 30 minutes or until almost set. (Center will be soft.) Slowly
pour remaining egg mixture evenly over custards, and bake 20 to 25 more
minutes or until set. Cool custards in water in pan on a wire rack. Remove
from pan; cover and chill at least 8 hours.
Sprinkle each custard with 1 tablespoon brown sugar; place custards in a pan.
Broil 5½”from heat (with electric oven door partially open) until sugar melts,
about 2 minutes. Let stand 5 minutes to allow sugar to harden.
Makes 6 servings
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