Good morning Sunshine!
I’m thinking of you and wanted to tell you that I love you.
When you are with me, the world feels right.
Life has never been better, thanks to you, sweetheart -)
I wish you a very sweet day with a lot of hot kisses!
- 2 cups heavy cream
- 1/4 cup white sugar
- 1 pinch salt
- 3 oz. bittersweet chocolate, finely chopped
- 1 tsp vanilla extract
- 3 egg yolks
- 4 Tbsp. white sugar for crust
Preheat oven to 300°F(150°C) and line the bottom of a large baking pan with a damp kitchen cloth.
Meanwhile, add the chocolate to a small heatproof bowl. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally about 5 minutes, until steam rises. Pour hot cream over the chocolate. Let stand for 5 minutes, then whisk until smooth.
In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot chocolate cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours or overnight.
Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.