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1
Preheat oven to 350 F. Melt the dark chocolate in the microwave, stirring after every 30 seconds and continuing until smooth. Set aside.
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2
In a saucepan, combine milk, cream, sugar and vanilla extract over medium heat until hot, but not boiling.
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3
Add the eggs into a large heat proof bowl. Add about 1/4 cup of the hot cream into the eggs in a slow drizzle and stir vigorously to temper the egg yolks. Whisk until smooth then add the remaining cream, and continue to whisk until smooth. Add the dark chocolate and mix well.
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4
Strain the custard into a bowl through a fine mesh strainer and pour into four ramekins (about 6-8 ounce ramekins). Set the ramekins in a 9x13 inch baking pan and place in the oven. Pour hot water into the 9x13 pan, about half way up the side of the ramekins.
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5
Bake 45 to 55 minutes (the custard should jiggle like Jello when done). Carefully remove the pan from the oven and let it cool to room temperature. Remove the ramekins from the 9x13 inch pan.
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6
Get ready to make the whipped cream by placing your mixing bowl and whisk in the freezer fo 15 to 20 minutes.
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7
Pour the cream into the cold bowl and whip cream until stiff peaks are just about to form. Beat in vanilla and sugar and continue until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Store in the fridge until ready to use.
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8
Preheat broiler. In a small bowl mix 1/4 cup sugar with 1/4 teaspoon vanilla extract. Mix well and sprinkle custards with the vanilla sugar. Put the ramekins into the oven and broil 1 to 2 minutes.
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9
Serve with a dollop of whipped cream.
