Ingredients

12 oz. heavy cream

12 oz. whole milk

3 oz. chocolate

2 egg yolks

2 whole eggs

6 oz. sugar

Directions

Pour cream and milk into a saucepan. Bring to a rolling boil. At the same time, partially melt the chocolate in a double boiler. Slowly add the hot cream to the chocolate and whisk together.

In a seperate bowl, whisk the eggs, egg yolks and sugar together. Add the hot chocolate mixture a little a time. If you add it all at once, you'll end up with scrambled eggs with a chocolate flavor. Once all the chocolate is added to the eggs, refrigerate the mixture until it cools down to 40 degrees.

Pour the mixture into 2" wide and 2" tall baking ramekins. Place in a deep brownie pan, then add water 1" deep. Cover with foil and bake at 300 degrees for 30-45 minutes until the custard is set. Serves 6.

Recipe from Josh Green, Ponti Seafood Grill

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