in a small bowl. Stir well to combine. Slowly stream the
egg mixture into the chocolate mixture while whisking
so you do not scramble the eggs.
- Evenly divide the mixture among six 4-ounce
greased ramekins. Place the ramekins in an 11 by 9-
inch baking dish. Pour hot water around the ramekins
so that it comes two-thirds of the way up the sides of
the ramekins. Bake for 30 minutes, until the custard is
set (the center will jiggle ever so slightly when you
shake the pan). - Remove the pan from the oven but leave the
ramekins in the hot water for 5 minutes. After 5
minutes, remove them from the water and let cool
completely. Cover and refrigerate for 2 hours or
overnight. - These custards can be stored in the refrigerator,
tightly covered, for up to 5 days. Do not freeze.