Decadent Chocolate Custard

I have been making these chocolate custards since the 1980's. This classic recipe is open to many variations as the mood strikes. I often replace the vanilla extract with mint or orange extract. For a party -like touch replace extracts with Kahlua, Grand Marnier or any other liqueur that goes well with chocolate. Decorating the top with chocolate shavings is always a nice touch. This recipe also works well as a pie filling, pour into a prepared 8 inch chocolate wafer crust and bake as directed.

Decadent Chocolate Custard

16 oz Semi Sweet Chocolate- chips or broken bars
1 cup heavy whipping cream
6 eggs
2 tsp real vanilla extract
1/3 cup cake flour
1/4 cup granulated sugar

Preheat oven to 325 degrees F.
Melt chocolate over warm water. Let chocolate cool while preparing remaining ingredients.
In a separate bowl, beat together until well incorporated, eggs,vanilla and sugar.
Add cake flour slowly and mix in well. Fold 1/4 of this mixture into melted chocolate. Add melted chocolate to remaining egg mixture and carefully fold. Do not over mix.
Portion custard into six 1/2 cup ramekins that have been lightly coated with nonstick spray. Place filled cups into a large baking pan (glass, preferably). Pour warm water into the pan until the water comes halfway up the sides of the cups.

Place carefully in oven and bake for approximately 30 minutes, checking at 25 minutes. Custards should be firm, yet just a little jiggly in the middle, not soupy.
Remove from water bath, and cool to room temperature. Garnish with whipped cream or creme fraiche before serving.