Gently whisking the hot chocolate mixture into the egg mixture—known as tempering—will result in a smooth custard and not a curdled mess.
- Prep time 10 minutes
- Total time 4 hours & 30 minutes
- Portion size 6 servings
Line roasting pan with tea towel; place six 6-oz ramekins inside pan. In medium saucepan, bring cream, milk and cinnamon sticks almost to boil over heat. Remove from heat; cover and let stand for 20 minutes.
Meanwhile, place chocolate in heatproof bowl. In separate bowl, whisk together egg yolks, brown sugar and vanilla. Set aside.
Preheat oven to 325°F. Remove and discard cinnamon sticks from cream mixture; return pan to medium heat just until bubbles form around edge. Pour over chocolate; let stand, without stirring, for 1 minute. Whisk until smooth. Gradually pour chocolate mixture into egg mixture, whisking constantly; strain through fine-mesh sieve into large liquid measure.
Pour chocolate custard mixture evenly into ramekins. Pour enough boiling water into roasting pan to come 1 inch up sides; cover with foil.
Bake until edges are set yet centres are still slightly jiggly, 30 to 40 minutes. Transfer ramekins to rack; let cool completely. Cover with plastic wrap; refrigerate until set, about 3 hours. Top with chocolate shavings (if using).
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 53 mg
- Sugars 25 g
- Protein 7 g
- Calories 485
- Total fat 38 g
- Potassium 299 mg
- Cholesterol 274 mg
- Saturated fat 21 g
- Total carbohydrate 31 g