Croissant Chocolate Pudding

• 3 croissants, cut into quarters, widthwise
• 2 cups heavy cream
• 1 vanilla bean
• 4 egg yolks
• 13 cup sugar
• 8 squares (8 ounces) of bittersweet baker's chocolate

1. Preheat oven to 400 degrees.
2. Place the croissant pieces on a baking sheet and toast until just golden.
3. Remove and set aside.
4. Reduce oven to 250 degrees.
5. Combine the cream and vanilla bean in a pot.
6. Heat to just below the boiling point (about 185 degrees) -- the cream should be foaming but not boiling.
7. Remove immediately from heat.
8. In a bowl, stir the egg yolks and the sugar with a spatula, scraping the bottom of the bowl, until the mixture is lemon colored.
9. Stir the milk mixture into the egg mixture.
10. Put the combined liquid into a clean pot and bring to about 185 degrees, stirring and scraping the bottom to reheat (do not boil).
11. Strain through cheesecloth.
12. Arrange the lightly toasted croissant pieces in 6 ovenproof soup bowls.
13. Cut the chocolate squares in half and distribute the pieces over the croissants.
14. Spoon the hot custard mixture over them.
15. Cover the bowls tightly with plastic wrap.
16. Place them in a roasting pan holding enough water to cover the bottom.
17. Bake for 15 minutes.
18. Before removing plastic wrap, pierce it with a toothpick to let out the steam.

croissants, heavy cream, vanilla bean, egg yolks, sugar, chocolate

Taken from cooking.nytimes.com/recipes/3718 (may not work)