Decadent Chocolate Custard

This was a perfect Valentine’s Day dessert, easy and chocolate.   I used some old fashioned 1/2 cup pyrex custard cups but oven-proof ramekins would work too. To be really cute, you could make this in 1/2 cup sized canning jars, the kind used for small pots of jam.  Then, should you have leftovers, you could put a screw cap on them and pack them in your lunch!

5 ounces bittersweet chocolate chips (not semi sweet)
7 tablespoons clarified butter

2 egg yolks
1 whole egg
1/8 cup sugar
pinch salt

1 teaspoon vanilla extract

Preheat oven to 325F.  Put the chocolate and butter in a microwave safe bowl and heat at half power, stirring every 20-30 seconds, until the butter and chocolate are melted and thoroughly combined. Set aside to cool a bit.  Put the yolks, egg, sugar, and salt in a larger bowl and beat until pale yellow and thick.  Add the cooled chocolate mixture to the eggs and beat until combined, beat in the vanilla.  Divide the mixture evenly among 4 custard cups.  Place the filled cups in a baking pan and add hot water to the pan to come halfway up the sides of the custard cups.  Bake for about 20 minutes. Remove the cups from the water bath and let cool on a rack.


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