Ginger Chocolate Pots de Creme (Custards)

• 1.5" long piece fresh ginger, left unpeeled
• 1 cup whole milk
• 2/3 cup heavy cream
• 3 oz bittersweet chocolate, chopped
• 4 large egg yolks
• 1/4 cup sugar

Slice the ginger into very thin rounds. Combine the milk, cream, and ginger in a saucepan and set it over high heat. When the mixture just begins to simmer, remove it from the heat, cover it, and let it steep for 1 hour.

Preheat the oven to 325 F. Line a baking dish large enough to accommodate four 6-oz custard cups with a kitchen towel.

Add the chocolate to the milk mixture and heat again, whisking gently. At the first sign of a simmer, remove the pan from the heat and continue whisking gently until all the chocolate is dissolved. this could take a few minutes.

Seperately whisk the egg yolks and sugar for a minute in a bowl. Then very gradually drizzle the hot milk-cream mixture into the yolk mixture, whisking constantly but gently.

Strain the mixture through a fine-mesh strainer. Divide the custard among six 4-oz custard cups or ramekins and arrange then in the towel-lined baking dish. Carefully add hot tap water to the baking dish so that the water comes about halfway up the sides of the cups.

Bake for 28 to 34 minutes, until the custards are set but still slightly jiggly in the center. Chill, covered, for at least 2 hours before serving.

Serve cold. They can be refrigerated for up to 3 days.

Makes 4 servings, 11 WW PointsPlus each.