• Preheat oven to 325°F
• Bring cream and milk just to simmer in heavy medium saucepan over medium heat; remove from heat
• Add chocolate; whisk until melted and smooth
• Whisk yolks and sugar in large bowl to blend; gradually whisk in hot chocolate mixture
• Strain mixture into another bowl; cool 10 minutes, skimming any foam from surface
• Divide mixture among six 3/4 cup custard cups or soufflé dishes; cover each with a lid or foil
• Place cups in large baking pan; add enough hot water to pan to come halfway up sides of cups
• Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes
• Remove from water, remove lids or foil and chill custards until cold, about 3 hours

Instructions for the Thermomix:

• Preheat oven to 325°F
• Scale cream and milk into TM bowl; heat for 5 minutes at 90°C speed 2
• Scale chocolate into TM bowl: heat for 5 minutes at 60°C speed 2
• Scale sugar into TM bowl; heat for 6 minutes at 50°C speed 3-4
• Add yolks one at a time through the hole in the lid after the first 2 minutes, until all 6 are added (within the first 5 minutes); continue to stir and heat for the remaining minute
• Strain mixture into another bowl; cool 10 minutes, skimming any foam from surface
• Divide mixture among six 3/4 cup custard cups or soufflé dishes; cover each with a lid (or foil) for a moist top without any visibly developed surface tension
• Place cups in large baking pan; add enough hot water to pan to come halfway up sides of cups
• Bake until custards are set but centers still move slightly when gently shaken, about 40 to 45 minutes
• Remove from water, remove lids and chill custards until cold, about 3 hours