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Chocolate Custard Pots

Source of Recipe


From "The Old Farmer's Almanac Comfort Food"



List of Ingredients



• 1½ cups heavy cream
  
• 1 cup light cream or half-and-half
  
• 5 ounces semisweet chocolate, coarsely chopped
  
• 5 large egg yolks
  
• â…“ cup sugar
  
• 1 teaspoon vanilla extract
  
• 1 teaspoon amaretto or coffee liqueur (optional)
  






Instructions



1. Preheat the oven to 325° F. Get out a large shallow casserole and six custard cups or ramekins that fit inside it comfortably. Bring a kettle of water to a boil, then remove from the heat.
   
   
2. Combine the creams in a small saucepan and heat until hot to the touch (140° to 150° F); do not boil. Add the chocolate and remove from the heat. Wait 5 minutes, then whisk until smooth.
   
   
3. Whisk the yolks and sugar in a large bowl. Gradually add the cream mixture, one-third cup at a time, stirring constantly. Add the vanilla and liqueur, if using, and stir to blend.
   
   
4. Divide the custard among the cups and place them in the casserole, evenly spaced. Cover each cup with a small piece of aluminum foil. Pour enough boiled water into the casserole to come one-quarter to one-third of the way up the sides of the cups.
   
   
5. Bake on the center oven rack for 45 to 50 minutes, checking after 40 minutes. When done, the custards will be set and no longer runny in the center. Transfer the cups to a cooling rack, uncover, and cool thoroughly. Return the foil lids and chill for at least 4 hours before serving.
   
   Makes 6 servings