1/2 c. sugar
2 tbsp. cornstarch
Pinch of salt
2 1/4 c. milk (not lowfat)
5 lg. egg yolks, beaten to blend
6 oz. semi-sweet chocolate, finely chopped
2 tbsp. unsalted butter
1 tsp. vanilla extract

Sift sugar, cornstarch and salt into medium bowl. Scald milk in heavy medium saucepan. Add yolks to sugar mixture and whisk until well blended. Gradually whisk hot milk into yolk mixture; continue whisking until smooth. Return mixture to saucepan and stir over medium heat until thick. Custard forms about 8 minutes.

Remove from heat. Add chocolate and whisk until smooth and completely melted. Stir in butter and vanilla. Pour into 6 cups. Press plastic wrap onto surface of each. Cool to room temperature. Refrigerate at least 2 hours or overnight.