¾ cup sugar
1 cup milk
1 ½ cup heavy cream
1 tsp. vanilla extract
8.5 oz. high quality dark chocolate (70-80%) chopped
6 egg yolks, lightly beaten
4 oz. Frangelico
Whipped cream, for garnish
Preheat oven to 270°F. Place six ramekins in a large baking dish. Pour cold water into the baking dish until it reaches halfway up the ramekins.
Combine the sugar, milk, heavy cream, and vanilla in a medium saucepan over medium-high heat. Bring mixture to a boil, stirring occasionally. Add the chocolate and whisk until mixture is thickened and smooth. Remove from heat.
Place egg yolks in a large bowl. Slowly pour ½ cup of the chocolate mixture into the yolks, whisking constantly. Whisk the yolk mixture and Frangelico into the chocolate and cream mixture. Divide evenly among the ramekins and cover the baking dish with foil.
Bake until custard is cooked, but still jiggly in the center, about 80 minutes.
Remove ramekins from water bath and bring to room temp. Chill in fridge until cold.
Serve in ramekins or spoon into china cups and top with whipped cream.