1Adjust rack in center of oven and preheat oven to 325 degrees F.
2Place 1 1/2 cups cream in small, heavy saucepan over low heat. Place remaining 1/2 cup cream and chocolate in top of a large double boiler over hot water on moderate heat. In a mixing bowl, stir yolks lightly just to mix —do not beat until foamy
3Scald the rest of the cream, stir in sugar and salt and remove from heat. Stir chocolate mixture with a small wire whisk until perfectly smooth. Off heat, add hot cream to chocolate very gradually, stirring constantly to keep smooth. Gradually stir chocolate mixture into yolks and stir in vanilla.
4Return mixture to top of double boiler over hot water on low heat and cook, stirring constantly with rubber spatula for 3 minutes. Strain through a fine strainer into a pitcher.
5Pour into individual cups (custard cups, heatproof coffee cups, etc,). Do not fill all the way. Place in a shallow baking pan and pour hot water half the depth of the cups. Cover the cups, with aluminum foil if you don’t have covers.
6Bake for 22 minutes. Don’t worry, its done. Don’t poke it with anything, it will become firmer as it chills
7Cool on a wire rack with cover removed, then refrigerate a few hours. Serve with a spoonful of sweetened whipped cream on top.
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