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Ingredients
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Custard Base
Method
Making the Custard
Melt the Chocolate
In a heatproof bowl, place the dark chocolate. Set the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
Combine Dairy Ingredients
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just starts to steam, but do not let it boil.
Whisk Eggs and Sugar
In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined and slightly frothy.
Combine Mixtures
Once the mixtures are combined, add the melted dark chocolate and whisk until the mixture is smooth and uniform.
Bake the Custards
Preheat the oven to 160°C (320°F). Pour the custard mixture into individual ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
Cool and Chill
Once baked, remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until completely chilled.