Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the Chocolate - Start by placing the chopped semisweet chocolate in a double boiler over gently simmering water. Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.
- Step 2: Whisk the Egg Yolks and Sugar - In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened. This should take about 2-3 minutes.
- Step 3: Heat the Cream and Milk - In a saucepan, combine the heavy whipping cream, milk, and salt. Heat over medium heat until the mixture is just about to simmer. Remove from heat.
- Step 4: Combine and Temper - Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Once combined, add the melted chocolate and vanilla extract, whisking until smooth.
- Step 5: Pour into Ramekins - Divide the custard mixture evenly among the prepared ramekins.
- Step 6: Bake in a Water Bath - Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath helps the custards cook gently and evenly.
- Step 7: Bake - Bake in a preheated oven at 325°F (160°C) for about 25-30 minutes, or until the custards are set but still slightly jiggly in the center.
- Step 8: Cool and Serve - Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld beautifully.
Notes
- Use fresh egg yolks for the best taste and texture.
- Opt for high-quality semisweet chocolate; the better the chocolate, the richer the flavor.
- Store covered in the refrigerator for up to 5 days.