2 C. whipping cream
1 C. half-and-half
3/4 C. sugar
1/2 t. vanilla extract
5 oz. semisweet chocolate, chopped
9 egg yolks
Heat oven to 300°F. Combine whipping cream, half-and-half, sugar and vanilla in a heavy-bottomed saucepan over medium-high heat. Heat just to a simmer; remove pan from heat. Add chocolate; stir to melt completely.
Whisk in egg yolks one at a time until blended. Strain mixture through fine-mesh strainer. Divide pudding among eight 6-ounce custard cups; place in a deep baking pan and place in oven. Fill pan with enough scalding-hot water to come halfway up sides of custard cups. Cover with foil.
Bake puddings until set, 50 minutes. Allow puddings to cool in the pan 10 minutes. Remove from water bath; cool. Cover with plastic or foil, refrigerate 4 hours or overnight.