I made this recipe with a few minor changes. Very easy to make and oh so worth it. I heated the milk and added vanilla extract instead of using a vanilla bean. Once the milk mixture was hot, I added the chocolate to it and whisked to melt the chocolate. Once melted, I added the egg mixture and 1 tsp. instant expresso coffee. I used Grand Mariner and Kahlua because I didn't have amaretto. It was very creamy and chocolatey. It made eight 6 oz ramekins. I put whipped cream on top and sprinkled chocolate jimmies on it. Will definitely make again.
You need to skim the foam to achieve the dark brown color as pictured. The foam makes a lighter brown top crust. I left the foam in b/c I doesn't bother me. I topped it with whipped cream and chocolate curls. So, the lighter brown top was barely noticeable. For the first batch, we did not like the Amaretto & Kahlua notes. We felt that they competed with the "chocolatiness." For the second batch, I omitted the liqueurs. After the vanilla bean was extracted, 1 1/2 tspn of instant coffee was added to the warm cream mixture. The result was a heavenly, velvety chocolate complemented by a hint of mocha.