Chocolate Carmel Custard

Basically, the summary of this blog post is that if your jealous, your sane.  Sorry, the picture isn't working, but I have a picture on Me Myself and I, and it sure was and is yummy.  And, because we're together right now in AK, we got to make it together.

Here's how to make it:      

Caramel                                       

• 1/4 c. water   
• 1 1/2 c. sugar

Chocolate Custard

•  8 egg yolks
•  1/2 c. sugar
• 2 c. light cream
• 6 oz. semisweet choc.
• 1 tsp. vanilla

Instructions :

1. Preheat oven to 325 degrees F.
2. Caramel ~ in a small saucepan, dissolve sugar in water. Stir constantly. Once dissolved, turn up heat and boil until it turns dark amber.  Quickly pour into 8 4-ounce ramekins.
3. In a different bowl, combine the eggs and sugar.  
4. Bring cream to a simmer. Pour into egg yolk mixture.  Add chocolate and vanilla.  Take out little chocolate bits with a sieve.
5. Pour chocolate into ramekins. Put ramekins into a baking dish or pan and fill pan with water until 1/2way up the ramekins. Bake for 30 minuets.  Take out and cool individual ramekins on a cooling rack until room temperature.
6. Refrigerate for 4 hours or overnight.
7. To serve, garnish with whipped cream and chocolate shavings.