Elegant Chocolate Custards

1. 1

   Preheat oven to 400 degrees F. Heat a tea kettle full of water.

2. 2

   In a small heavy saucepan, heat milk and chocolate over medium heat, whisking occasionally, until chocolate is melted and mixture just comes to a boil.

3. 3

   Stir in vanilla and remove pan from heat.

4. 4

   In a glass mixing bowl, whisk together the egg yolks and sugar until well blended.

5. 5

   Add the chocolate milk mixture to the egg yolk mixture in a slow stream, whisking constantly.

6. 6

   Pour the custard mixture through a very fine sieve into a 2-cup measure or a small pitcher.

7. 7

   Divide the custard among six 1/4-cup ramekins and cover each with foil.

8. 8

   Put the ramekins in a baking dish and add enough hot water to reach halfway up the sides of the ramekins.

9. 9

   Bake the custards on the middle rack of the oven for 25 minutes, or until just set.

10. 10

    Transfer ramekins to a rack and cool, covered.

11. 11

    Chill the custards, covered, for at least 4 hours and up to 1 day.

12. 12

    Serve custards garnished with whipped cream and candied violets*.

13. 13

    NOTE: Candied (crystallized) violets can be found in some supermarkets and at specialty food shops.

14. 14

    If you can't find candied violets, use fresh mint sprigs or raspberries instead.

* Per serving · 4 servings · Values may vary.

No additional tips available.