Active Time

　　20 min

　　Total Time

　　5 hr (includes chilling)

　　

Ingredients

Makes 8 servings

　　1 1/3 cups heavy cream

　　1 cup whole milk

　　3/4 teaspoon cinnamon

　　6 1/2 to 7 ounces orange-flavored bittersweet chocolate such as Lindt Excellence Intense Orange, finely chopped

　　6 large egg yolks

　　2 tablespoons sugar

　　Equipment: 8 (4- to 5-ounce) ramekins

　　Accompaniment: whipped cream

　　

Step 1

Bring cream, milk, and cinnamon to a simmer in a small saucepan. Remove from heat and whisk in chocolate until melted.

　　

Step 2

Whisk together yolks, sugar, and a pinch of salt, then whisk in chocolate mixture. Strain through a fine-mesh sieve into a bowl and cool to room temperature, stirring occasionally.

　　

Step 3

Preheat oven to 300°F with rack in middle. Line a roasting pan with a folded kitchen towel and put ramekins on towel.

　　

Step 4

Divide custard among ramekins and add enough boiling-hot water to pan to reach halfway up them. Cover pan tightly with foil and poke a few holes in it. Carefully transfer pan to oven and bake until custards are set around edge but slightly wobbly in center, about 30 minutes.

　　

Step 5

Cool custards on a rack, uncovered, about 1 hour, then chill, covered, until cold, at least 3 hours.