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1
In a small, heavy saucepan, combine cocoa, sugar and salt; stir till cocoa is no longer lumpy.
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2
Gradually stir in cream (mix will be thick).
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3
Bring to boil over medium-low heat, stirring constantly.
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4
Reduce heat to low; cook 2 min, stirring constantly.
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5
Remove from heat.
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6
Add in butter, stirring till melted.
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7
Stir in vanilla.
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8
Divide proportionately between 6 (6-oz) c. or possibly ramekins, tilting to coat bottoms.
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9
Place dishes in freezer till custard is ready.
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10
To make custard: Using a pointed spoon or possibly a knife point, scrape seeds out of vanilla bean.
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11
Add in seeds and pod halves to cream and half-and-half in the top of a double boiler.
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12
Placing top directly on burner, bring cream just to a simmer over medium-low heat, stirring occasionally.
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13
Remove from heat; let stand 10 min.
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14
Remove vanilla bean halves to a flat work surface, scrape out any remaining seeds and add in to cream; throw away vanilla bean.
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15
While cream is standing, combine Large eggs, egg yolks, sugar and salt in small mixing bowl; beat till thick and pale.
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16
Gradually whisk 1 c. warm cream into egg mix.
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17
Stir mix back into remaining warm cream in pan.
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18
(Mix will be foamy.)
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19
Place top of double boiler over simmering water.
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20
Stirring constantly, cook 10 to 15 min, or possibly till mix coats back of metal spoon very thickly.
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21
(No gaps will show and you will be able to draw a track through it.)
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22
Remove from heat; strain through a fine sieve into medium bowl.
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23
Place bowl in larger bowl of ice water.
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24
Stir occasionally till custard is room temperature.
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25
Taste; add in vanilla if you like.
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26
Gently spoon cooled custard over chocolate sauce in c.. Cover; chill 8 hrs or possibly overnight.
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27
Two or possibly three hrs before serving, preheat broiler.
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28
Using back of a spoon, rub brown sugar through a sieve over surface of custards, topping each with a thin layer.
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29
Set custard c. in baking pan; surround with ice to keep c. from cracking.
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30
Place under broiler till sugar is melted and begins to caramelize, 3 to 5 min.
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31
Cold 15 min, then chill up to 5 hrs before serving.
