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1
Adjust rack in center of oven and preheat oven to 325 degrees F.
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2
Place 1 1/2 cups cream in small, heavy saucepan over low heat.
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3
Place remaining 1/2 cup cream and chocolate in top of a large double boiler over hot water on moderate heat.
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4
In a mixing bowl, stir yolks lightly just to mix do not beat until foamy
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5
Scald the rest of the cream, stir in sugar and salt and remove from heat.
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6
Stir chocolate mixture with a small wire whisk until perfectly smooth.
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7
Off heat, add hot cream to chocolate very gradually, stirring constantly to keep smooth.
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8
Gradually stir chocolate mixture into yolks and stir in vanilla.
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9
Return mixture to top of double boiler over hot water on low heat and cook, stirring constantly with rubber spatula for 3 minutes.
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10
Strain through a fine strainer into a pitcher.
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11
Pour into individual cups (custard cups, heatproof coffee cups, etc,).
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12
Do not fill all the way.
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13
Place in a shallow baking pan and pour hot water half the depth of the cups.
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14
Cover the cups, with aluminum foil if you dont have covers.
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15
Bake for 22 minutes.
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16
Dont worry, its done.
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17
Dont poke it with anything, it will become firmer as it chills
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18
Cool on a wire rack with cover removed, then refrigerate a few hours.
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19
Serve with a spoonful of sweetened whipped cream on top.
