Valrhona Chocolate Pudding

• 1/2 vanilla bean, halved lengthwise
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup sugar
• 4 1/2 ounces valrhona bittersweet chocolate, finely chopped (61%)
• 5 large egg yolks

1. Put oven rack in middle position and preheat oven to 275u0b0F.
2. Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod, milk, cream, and sugar and bring just to a boil, stirring until sugar is dissolved. Add chocolate and cook over moderately high heat, stirring gently with a whisk, until chocolate is melted and mixture just boils. Remove from heat.
3. Pour mixture into a metal bowl. Set bowl in a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes. Whisk in yolks, then pour through a fine-mesh sieve into a 1-quart measure, discarding pod and any other solids.
4. Divide mixture among ramekins. Bake in a water bath until puddings are just set around edge but centers wobble when ramekins are gently shaken, about 1 hour.
5. Cool puddings in water bath 1 hour, then remove from water and chill, uncovered, until cold, at least 1 hour.

vanilla bean, milk, heavy cream, sugar, valrhona bittersweet chocolate, egg yolks

Taken from www.food.com/recipe/valrhona-chocolate-pudding-496745 (may not work)