If you don’t have a set of eight of the lidded porcelain pots au crème especially made for this dish, you can use about six custard cups fitted with lids made of aluminum foil.
Ingredients
½pound high-quality dark or semisweet chocolate broken into small pieces
Preheat the oven to 350°F and set a pot of water to boil. Melt the chocolate in the cream in a heavy-bottomed saucepan over very low heat, stirring occasionally so that it doesn’t scorch. Stir in the sugar. In a mixing bowl, whisk the eggs and yolks together until just blended, then po