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Place cream and milk in a heavy two-quart saucepan. Cook over medium to high heat for 2 to 3 minutes, stirring occasionally, until mixture just comes to a boil. Immediately remove from heat. Add chocolate and whisk until melted and smooth.
Whisk yolks in a bowl just to blend. Gradually whisk warm chocolate mixture into beaten yolks. Return chocolate mixture to same saucepan. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture
thickens and just begins to bubble. Do not boil.
Pour custard evenly among 6 (3 oz.) custard cups. Cool completely. Cover, chill one hour or until you are ready to serve.