Chocolate Custard with Chantilly Cream

3 cups whipping cream

8 squares (1 ounce each) semisweet chocolate (see note)

2 teaspoons vanilla extract

8 large egg yolks

⅔

cup sugar

Chantilly cream, for serving, optional

Heat the oven to 325 degrees.

Heat the cream and chocolate in a heavy 3-quart or larger saucepan over medium heat until it just starts to steam and the chocolate is melted. Stir frequently. Remove from the heat, and stir in the extract. Set aside for 5 minutes.

In a large bowl, whisk together the egg yolks and sugar. When the cream has rested 5 minutes, transfer the chocolate cream into a glass measure with a pouring spout. Add half the cream to the eggs, pouring in a thin, slow drizzle and whisking constantly. Then slowly add the remaining chocolate cream to the egg mixture, stirring lightly to prevent large bubbles.

Pour into eight (5- to 6-ounce) ramekins or custard cups. Place the cups into two 8-inch square glass or ceramic baking dishes, and fill the dishes with water until it rises one-third the way up the sides of the cups. Place the baking dishes in the oven, and bake for 45 minutes or until the custard is just set in the center, firm yet still jiggly, a puddinglike consistency.

Remove from the oven, and remove the ramekins from the baking dishes. Discard the water. Cool to room temperature, and then refrigerate for at least two hours or until ready to serve. Top with Chantilly cream if desired.

Serves eight.

Cook's note: Semisweet squares are found in the baking aisle alongside unsweetened chocolate.

@Recipe nutrition:Nutrition values per serving: 794 calories (77 percent from fat), 71 g fat (42.5 g saturated), 38.5 g carbohydrates, 1 g fiber, 8 g protein, 415 mg cholesterol, 66 mg sodium.