Procedures

1. 1

   Preheat oven to 270°F. Place 6 ramekins in a large baking dish. Pour cold water into baking dish until it reaches halfway up ramekins.

2. 2

   In a medium saucepan, combine sugar, milk, heavy cream, and vanilla.

3. 3

   Bring mixture to a boil, stirring occasionally. Add dark chocolate and whisk until mixture is thickened and smooth. Take mixture off heat.

4. 4

   Place egg yolks in a large bowl. Slowly add chocolate mixture, whisking until completely smooth.

5. 5

   Divide chocolate mixture evenly among ramekins. Cover baking dish with foil.

6. 6

   Bake until custard is cooked but still jiggly in the center, about 1 hour 20 minutes.

7. 7

   Remove ramekins from water bath and bring to room temperature. Chill in refrigerator until cold.