Effort: Advanced
Servings: 4

1 cup half & half
1/2 cup sugar
2 ounces bittersweet chocolate, finely chopped
1 large egg
2 large egg yolks
1/4 teaspoon vanilla

Place the half & half and sugar into a medium saucepan. Bring mixture to a simmer over medium heat, stirring often to dissolve the sugar. Remove from the heat.

Add the chocolate. Let stand 1 minute. Whisk to melt the chocolate.

Whisk the egg, egg yolks and vanilla in a medium sized bowl.

Whisk in the hot cream mixture gradually. Strain through a wire sieve into a large glass measuring cup or pitcher.

Pour evenly into four 1/2 - cup(2 in) ramekins or custard cups. Cover each ramekin with a paper towel folded in four and then cover with aluminum foil.

Pour 2 cups of water into the cooker. Place the trivet and steamer basket in a 6 to 10-quart pressure cooker. Place the cups in the steamer basket. If your cooker is not big enough to accomodate the four cups in the steamer basket you can place the steamer basket with out the trivet in the bottom and stack the cups, pyramid-style, in the cooker.

Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 15 minutes.

Remove from the heat. Quick release the pressure. Open the lid, tilting it away from you to block any escaping steam. Let the custards stand in the pot for 3 minutes for easier handling or remove the cups from the cooker with kitchen tongs. Remove the paper towels and foil.

The custards can be served chilled or warm. To cool let the custards set until they are at room temperature. Cover each with plastic wrap. Refrigerate until chilled, at least 4 hours. Recommend serving with Cool Whip or whipped cream.