cups half-and-half or light cream
inches stick cinnamon
ounces bittersweet or semisweet chocolate, chopped
egg yolks, lightly beaten
l/2 teaspoon ground ancho chile pepper
teaspoon ground cinnamon
Preheat oven to 325°F. In a heavy small saucepan heat half-and-half and stick cinnamon over medium heat just until bubbly. Remove from heat; remove cinnamon stick. Add chocolate to half-and-half. Let stand for 5 minutes; whisk until smooth. Set aside. Meanwhile, in a medium bowl whisk together egg yolks, the V3 cup sugar, the vanilla, chile pepper, and salt. Slowly whisk chocolate mixture into egg mixture. Place six 5- to 6-ounce individual casseroles, souffle dishes, or custard cups in a 13x9x2-inch baking dish. Divide custard mixture evenly among casseroles. Place baking dish on oven rack. Pour enough boiling water into baking dish to reach halfway up the sides of the casseroles. Bake for 35 to 40 minutes or until a knife inserted near centers comes out clean. Remove casseroles from water; cool on a wire rack. Cover; chill for 1 to 24 hours. Before serving, let custards stand at room temperature for 20 minutes. Combine the 2 tablespoons sugar and the ground cinnamon. Sprinkle over custards. Place on abaking sheet. Caramelize sugar with a. culinary torch or broil 4 to 5 inches from heat 1 to 2 minutes or until sugar is caramelized. Serve immediately. TIP: Choose the culinary torch if your dishes are not broiler-safe.