Ingredients

6 ounces bittersweet chocolate , 1 1/2 cups milk , 1 1/2 cups whipping cream , 1/2 teaspoon salt , 6 egg yolks , 3/4 cup sugar , 2 tablespoons Irish whiskey

Method

1. In a double boiler over barely simmering water, melt chocolate. Brush 6 paper muffin cups with melted chocolate and place in freezer 5 minutes. Repeat 5 times, forming 6 thin layers of chocolate on each cup. (Repeated layerings gives cups strength.) Put muffin cups on tray in freezer until frozen (1 to 3 hours), then remove and carefully place in an airtight container and return to freezer. They may be made up to 1 week ahead. , 2. In a medium saucepan over moderate heat, bring milk, cream, and salt to a simmer. With an electric mixer at medium-high speed, beat yolks 3 minutes. Add sugar gradually, beating until mixture is pale and thick (5 to 7 minutes). Remove bowl from mixer and whisk in 3/4 cup of the hot-milk mixture by hand. Pour resulting mixture into the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture reaches 180 degrees F on an instant-read thermometer. Do not allow custard to boil. , 3. Strain custard through a fine sieve into a bowl set over i