---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Chocolate
       Yield: 4 servings
       5 lg Egg yolks
     1/2 c  Sugar
       2 c  Whipping cream
       3 oz White chocolate - imported,
            -finely chopped
     1/4 ts Vanilla extract
       2 tb Sugar
   FROM:      Michelle Bass (High Concepts (Raise it to
   the Power) 504/391-2925 (1:396/16))
   Number of Servings:   4
   Position rack in center of oven and preheat to 300F.
   Whisk egg yolks and 1/4 cup sugar in medium bowl.
   Bring cream and remaining 1/4 cup sugar to simmer in
   heavy medium saucepan.  Reduce heat to low. Gradually
   add chopped chocolate to cream mixture and whisk until
   smooth. Gradually whisk hot chocolate mixture into
   yolk mixture.  Mix in vanilla.
   Ladle custard into four 10-oz. custard cups (or creme
   brulee cups). Place cups in large baking pan.  Add
   enough hot water to pan to come halfway up sides of
   cups.  Bake until custards are set in center, about 1
   hour. Remove custards from water and cool.  Cover and
   refrigerate overnight.
   Preheat broiler.  Sprinkle 1/2 tablespoon sugar over
   each custard. Broil until sugar caramelizes, watching
   carefully, about 2 minutes. Serve hot, or refrigerate
   up to 1 hour and serve cold.
   Portobello Yacht Club on Pleasure Island, Disney
   World, Orlando, FL.
   Courtesy of Bon Appetit, March, 1991.
   ** -=> this comes from the bottom of the files of
   Shelley Rodgers <=-