Source: Durant's - Phoenix, Arizona

18 ounces heavy cream
3 ounces granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
3 ounces semisweet chocolate, finely chopped
5 egg yolks, well beaten

Mix cream, sugar, vanilla extract and salt in a heavy pot; bring to a boil. Remove from heat. Add chocolate; stir until completely melted. Slowly add mixture to eggs, whisking vigorously until combined

 Pour water halfway up ramekin sides in a baking dish. Fill ramekins almost full with mixture. Cover with foil; poke vents. Bake 30 minutes at 325 degrees F until almost set, then uncover. Bake 5 more minutes. Refrigerate for 4 hours.