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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. In a medium heavy saucepan, heat and stir 1/3 cup cream and milk chocolate over low heat until chocolate melts. Remove from the heat. Gradually whisk in the remaining 1 2/3 cups cream and the cinnamon.
In a large bowl, whisk together egg yolks, sugar, vanilla, almond extract and salt. Gradually whisk the cream mixture into the egg yolk mixture.
Place eight 4-ounce ramekins in a 13-by-9-inch baking pan or roasting pan. Set pan on the oven rack. Pour the egg mixture evenly into the ramekins. Pour enough boiling water into the baking pan to reach halfway up the sides of the ramekins.
Bake for about 25 minutes or until centers appear set when gently shaken. Carefully remove ramekins from water. Let cool for 1 hour on a wire rack before serving. Or cool slightly, cover and chill for up to 6 hours. If chilled, let stand at room temperature for 30 minutes before serving. If desired, sprinkle with additional ground cinnamon.