Ingredients
1/2
vanilla bean, halved lengthwise
4
1/2 oz Valrhona bittersweet chocolate (61%), finely chopped
Special equipment: 6 (4-oz) ramekins
Directions
1.
Put oven rack in middle position and preheat oven to 275°F.
2.
Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod, milk, cream, and sugar and bring just to a boil, stirring until sugar is dissolved. Add chocolate and cook over moderately high heat, stirring gently with a whisk, until chocolate is melted and mixture just boils. Remove from heat.
3.
Pour mixture into a metal bowl. Set bowl in a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes. Whisk in yolks, then pour through a fine-mesh sieve into a 1-quart measure, discarding pod and any other solids.
4.
Divide mixture among ramekins. Bake in a water bath until puddings are just set around edge but centers wobble when ramekins are gently shaken, about 1 hour.
5.
Cool puddings in water bath 1 hour, then remove from water and chill, uncovered, until cold, at least 1 hour.
7.
Puddings can be chilled, covered with a sheet of plastic wrap after 4 hours, up to 2 days. Blot very gently with paper towels before serving.
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