Prep 15 mins
Cook 25 mins
These custards are very pretty to serve to guests at a dinner party or to end an elegant holiday feast.
- 1 cup low-fat milk
- 3 ounces good-quality bittersweet chocolate, chopped fine
- 1⁄2 teaspoon real vanilla extract
- 3 large egg yolks, from grade a large eggs
- 1⁄4 cup packed brown sugar
- whipped cream, and
- crystalized violets (*to garnish)
- Preheat oven to 400 degrees F. Heat a tea kettle full of water.
- 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.
- Stir in vanilla and remove pan from heat.
- In a glass mixing bowl, whisk together the egg yolks and sugar until well blended.
- Add the chocolate milk mixture to the egg yolk mixture in a slow stream, whisking constantly.
- Pour the custard mixture through a very fine sieve into a 2-cup measure or a small pitcher.
- Divide the custard among six 1/4-cup ramekins and cover each with foil. Put the ramekins in a baking dish and add enough hot water to reach halfway up the sides of the ramekins.
- Bake the custards on the middle rack of the oven for 25 minutes, or until just set. Transfer ramekins to a rack and cool, covered.
- Chill the custards, covered, for at least 4 hours and up to 1 day.
- Serve custards garnished with whipped cream and candied violets*.
- NOTE: Candied (crystallized) violets can be found in some supermarkets and at specialty food shops. If you can't find candied violets, use fresh mint sprigs or raspberries instead.