• 6 large egg yolks
• 2 tablespoons plus 1 teaspoon sugar
• Pinch salt
• 2 teaspoons vanilla extract
• 2½ cups heavy (whipping) cream
• 3½ ounces bittersweet chocolate, finely chopped

Six 6-ounce ovenproof ramekins

Preheat the oven to 300 degrees.

Whisk together the egg yolks, sugar, salt, and vanilla in a large bowl. Set aside.

Scald 1 cup of the cream in a heavy-bottomed saucepot and then add the chocolate. Cover and let stand for 5 minutes. Stir until the mixture is smooth and no chocolate pieces remain.

In a separate saucepot, scald the remaining 1½ cups cream and whisk it into the chocolate cream. Slowly pour the chocolate cream into the egg yolk mixture and whisk until smooth.

Pour the pudding base into the ramekins. Place them in an ovenproof pan and put it in the oven. Fill the pan one-third to one-half full of hot water. (It is easier to fill the pan with water when it is already in the oven.) Cover the pan with aluminum foil and bake the puddings for about 40 minutes. The puddings, when gently shaken, should be set around the edges yet have an area in the middle, about the size of a half dollar, that will not be completely firm. Be careful not to overcook them. As they cool, they will set more.

Refrigerate the puddings several hours to overnight, but let them sit at room temperature for 15 minutes before serving.

If desired, serve with additional heavy cream.