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“These custards are very pretty to serve to guests at a dinner party or to end an elegant holiday feast.”
6 1/4-cup custards

Ingredients Nutrition


  1. Preheat oven to 400 degrees F. Heat a tea kettle full of water.
  2. 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.
  3. Stir in vanilla and remove pan from heat.
  4. In a glass mixing bowl, whisk together the egg yolks and sugar until well blended.
  5. Add the chocolate milk mixture to the egg yolk mixture in a slow stream, whisking constantly.
  6. Pour the custard mixture through a very fine sieve into a 2-cup measure or a small pitcher.
  7. 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.
  8. 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.
  9. Chill the custards, covered, for at least 4 hours and up to 1 day.
  10. Serve custards garnished with whipped cream and candied violets*.
  11. 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.

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