6 egg yolks
2/3 cup sugar
2 cups heavy cream or heavy whipping cream
1 teaspoon vanilla extract
7 ounces bittersweet chocolate, chopped, or 1 1/3 cups bittersweet chocolate disks
Whipped cream or crème fraîche for serving
Whisk the egg yolks and 1/3 cup sugar in a bowl. Set aside. In a medium saucepan, stir together the remaining 1/3 cup sugar, the cream and the vanilla and bring just to a simmer over medium heat. Remove from the heat and stream half of the hot cream into the yolk mixture very slowly, whisking steadily. Add the yolk-cream mixture to the cream remaining in the pot and cook over medium heat, whisking constantly, until sauce thickens and an instant-read thermometer inserted into the mixture reads 185 degrees. (Do not boil.) Strain the mixture into a bowl and immediately add the chocolate, whisking until the chocolate is completely melted. Pour into eight individual ramekins and refrigerate overnight. To serve, top with whipped cream or crème fraîche. Serves 8.