2 - 2 1/2 qt. mold
1/2 c. sugar
1/2 c. milk
1/8 tsp. vanilla
3 egg yolks, beaten
3 sticks butter
1/4 lb. bittersweet chocolate
2 tbsp. water

In the top of a double boiler dissolve the sugar and the milk with the vanilla. Bring the mixture to a boil and then let cool. Slowly add the beaten egg yolks.

Place top of double boiler over slowly simmering water and stir it constantly until thickened. Remove from heat and cool.

In an electric mixer, cream the butter until very soft, on medium speed. Melt the chocolate with the water over low heat, cool, then add slowly to the creamed butter. Blend, then add the the cooled custard and slowly beat mixture on low speed for 20 minutes. Pour the finished custard into the mold and chill it for several hours. Unmold, slice and serve with sauce.

SAUCE:

2 c. milk
3 tbsp. sugar
1/8 tsp. vanilla
6 egg yolks, beaten

In the top of a double boiler, combine milk, sugar and vanilla. Bring to a boil to dissolve the sugar. Cool the milk a little, then slowly stir into beaten eggs. Return to double boiler and stir over simmering water until sauce is thickened. Chill sauce and serve it cold.