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More Valentine's Day Recipes

Ingredients

Cooking Instructions

1. Pour the whipping cream into a medium saucepan and bring to a simmer over medium heat; do not boil. Remove from heat and stir in the chocolate and vanilla. Stir until the chocolate has melted and the mixture is completely smooth. Allow to cool slightly.
2. In a medium-sized mixing bowl, whisk together the egg yolks and sugar. Slowly add the chocolate mixture to the egg mixture, whisking constantly until evenly combined and smooth. Let cool for 20 minutes.
3. Preheat the oven to 300 degrees F (150 degrees C). Arrange six 1/2-cup (125-mL) souffle dishes (or similarly sized baking dishes or custard cups) in a baking pan large enough to hold them all, with room between them. Note: Do not grease the baking dishes.
4. Spoon the chocolate custard into the prepared souffle dishes, dividing the mixture equally among them. Pour enough hot (not boiling) water into the outer baking pan to come about halfway up the sides of the souffle dishes. Bake for 35 to 40 minutes or until the custard is just set -- it will still be fairly soft, but no longer liquid. Remove to a rack and let cool completely, then chill in the refrigerator until just before you’re ready to serve. (You can do this several hours or up to one day ahead, if you want.)
5. When ready to serve, preheat the broiler element of the oven to the highest heat setting. Place the oven rack as close to the element as possible. Stir together the brown sugar and granulated sugar for the topping. Sprinkle this mixture evenly over chocolate custard in the six souffle dishes. Arrange the souffle dishes on a baking sheet (so that they can be more easily handled) and place under the preheated broiler for 1 to 2 minutes or just until the sugar topping melts and begins to bubble. Remove from oven and let cool for 3 to 5 minutes before serving.

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