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1
Preheat the oven to 325 degrees F.
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2
In a small pot, over low heat, bring the milk, half and half, almond extract, vanilla seeds and vanilla pod to a gentle simmer.
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3
Melt the chocolate in the top of a double boiler.
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4
In a large bowl, add the eggs, cocoa, and sugar and whisk to combine.
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5
Pour the heated milk mixture into the melted chocolate and whisk to combine.
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6
Temper the egg mixture into the chocolate mixture, adding it slowly to prevent the eggs from scrambling.
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7
Do not overmix.
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8
You want the ingredients to be blended but not frothy or bubbly.
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9
Pour the mixture into the small cups, filling almost to the top.
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10
Put the cups in a baking pan and fill the pan with 2 inches of water.
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11
Cover the top of the pan with aluminum foil.
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12
This will prevent the custard from forming a tough skin as it cooks.
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13
Put the pan in the center of the oven and bake until the custards are set but still a little loose, 25 to 30 minutes.
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14
Remove the pan from the oven.
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15
Carefully remove the cups from the water bath and allow them to cool for 30 minutes Serve with a dollop of whipped cream or refrigerate overnight, before serving with the whipped cream.
