4 ounce bar nestle® toll house® chocolate baking bar dark
4 large egg yolks
6 teaspoons granulated sugar divided
1 cup half-and-half
0.5 teaspoon vanilla extract
1 cup whipping cream
Equipment
bowl
frying pan
baking sheet
sauce pan
oven
whisk
sieve
blender
plastic wrap
ramekin
baking pan
broiler
Directions
Preheat oven to 300 degrees F.
Place cream, half-and-half and vanilla extract in large saucepan. Bring to a boil; remove from heat.
Add chocolate; whisk until melted and smooth.
Whisk egg yolks and 1/3 cup sugar in large mixer bowl. Gradually whisk in chocolate mixture.
Pour mixture through fine sieve into six 4-ounce ramekins or custard cups.
Place ramekins in 13 x 9-inch baking dish; fill pan with hot water to 1-inch depth.
Bake for 40 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle.
Remove custards from water; refrigerate for 2 hours. Cover with plastic wrap; continue to refrigerate for several hours or overnight.
Preheat broiler.
Sprinkle 1 teaspoon sugar over tops of each custard.
Place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using kitchen torch. Refrigerate for 2 hours so that the topping can harden and the custard can cool and set.
