2 ½ c. heavy cream
2/3 c. whole milk
½ c. sugar
1 tsp. vanilla paste (or extract)
Grated zest of 1 orange
6 egg yolks
6 oz. bittersweet chocolate, melted
¼ c. Amaretto liqueur, or to taste
Preheat your oven to 300 degrees. Set eight 6-ounce ramekins into a glass or metal baking dish, making sure not to crowd them. Set aside.
Combine the cream, milk, half of the sugar, vanilla, and orange zest in a medium saucepan. Bring almost to a simmer over medium high heat. Meanwhile, whisk the egg yolks and remaining sugar in a medium bowl. Once the cream mixture is almost simmering, remove it from the heat. While whisking constantly, pour a quarter of the cream over the egg yolks to temper them. Once combined, whisk in the rest of the cream mixture. Add the chocolate and amaretto, whisking until smooth. Pass through a fine-mesh sieve into another clean container (one that pours easily.) Pour the custard evenly into the eight ramekins, and fill the baking dish with enough hot water to come halfway up the sides of the ramekins.