1. Preheat the oven to 300°F. Melt the chocolate with 1/2 cup of the cream in a 2-quart saucepan over low heat or in a bowl set over a pan of simmering water. Remove from heat.
2. Combine the remaining 1 cup cream, the milk, and sugar in a saucepan and warm over medium-low heat until the sugar dissolves.
3. Whisk the egg yolks in a medium bowl, then slowly stir in the warm cream mixture. Pour the resulting custard mixture through a fine sieve into the melted chocolate and stir to combine.
4. Divide the mixture among 6 custard cups and place them at least 1 inch apart in a baking pan. Add enough hot water to the pan to reach just under the lip of the cups.
5. Bake for about 45 minutes, or until the custards are just set at the edges. They will continue to cook after you remove them from the oven, and the chocolate will harden as it cools. Take care not to overcook this custard is best when slightly soft. Loosely cover and refrigerate until cold, at least 4 hours.
TO MAKE AHEAD: Refrigerate, covered with plastic wrap, for up to 1 day.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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