1. Preheat oven to 300F. Bring 4 cups water to boil in saucepan for water bath. Have a shallow roasting pan large enough to hold six 4-ounce ramekins ready.
2. Place half-and-half and sugar in
medium saucepan over medium-high heat. Place egg yolks in large bowl and whisk until light in color. Place chopped chocolate on top.
3. When cream comes just to a boil, whisk into egg yolk/chocolate mixture. Gently stir until well combined and chocolate is melted. Gently stir in Baileys Irish Cream.
4. Pour custard mixture through a fine sieve strainer into a 4-cup liquid measure. Using a large spoon, skim off any bubbles or foam. Pour custard mixture into ramekins, which have been set in roasting pan. Cover each ramekin with a square of foil and pour boiling water into roasting pan to come 1/2" up sides of ramekins. Bake custards for 35 minutes, or until set around edges and just a bit wobbly in center. Remove from oven and water bath. Place on small cookie sheet. Let cool for 30 minutes and then refrigerate for at least 2 hours. Serve with
sweetened whipped cream if desired.
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