Chocolate Pots de Creme

This is from the 1997 edition Joy of Cooking. It describes itself as "something like a very rich chocolate cornstarch pudding". It's richer than American style custard, as it uses only egg yolks.

Heat oven to 325 F.

Whisk gently to blend:

6 egg yolks
1/2 cup sugar
1/4 cocoa

Heat gently, stirring to simmer:

2 cups whole milk (not necessary, I used 2% lactose-free) or half and half
2 oz. finely chopped bittersweet or semisweet chocolate

Gradually whisk the hot milk into the egg mixture, then strain it through a fine mesh strainer (don't skip this tedious step!). Skim off any foam.

Add:
1 teaspoon vanilla

Pour the mixture into (6) individual cups and seal with aluminum foil (to prevent a skin forming). Bake in a hot water bath until set but still quivery in the middle when shaken, about 40 to 60 minutes. Let custards cool out of the bath 30 minutes, then in refridgerator at least two hours.