This supersilky chocolate custard appears regularly on the dessert menu at Rubicon in San Francisco. Nicole Krasinski suggests serving it slightly chilled. Ingredients 1/4 cup milk 3 tablespoons sugar 1 large egg yolk 3 ounces bittersweet chocolate finely chopped, plus shaved chocolate, for serving pinch Salt 2 tablespoons unsalted butter softened 1/2 cup heavy cream pinch Ground cinnamon

Instructions
In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.

Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.

Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.


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Yields: 2 Servings
     Food & Wine magazine, February 2006, page 78

notes:  MAKE AHEAD The chocolate custards can be prepared through Step 2 and refrigerated overnight. Serve the custards chilled or at room temperature.

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