zest of 1 orange, pared in strips (no white pith)
1-1/3 cups whole milk
3 oz. best quality bitterweet chocolate, chopped
4 egg yolks (from large size eggs)
5 Tablespoons sugar
For garnish: whipped cream
Preheat oven to 350?F. Place a kitchen towel on the bottom of a baking dish that is large enough to hold the 4 ramekins.
In a medium saucepan, add the orange zest and 1 cup of the milk. Bring to a boil over medium heat and remove pan. Cover and allow to stand 10 minutes. Using a slotted spoon remove orange strips and discard.
Place the remaining 1/3 cup of milk and the chopped chocolate in the top part of a double boiler. Put the top above hot water over low heat and stir to melt the chocolate.
Remove from above the water, stir until smooth. Gradually pour the orange milk into the chocolate, stirring to combine completely.
Whisk the egg yolks in a large bowl. Add the sugar and whisk to blend.
Slowly pour 2/3-cup of the chocolate into the egg/sugar, whisking constantly.
Using a wooden spoon, slowly stir in the remaining chocolate mixture.
Strain the mixture into a large measuring cup with a pour spout and skim off any foam.
Pour the mixture into 4 ramekins and skim off the foam again.
Place the ramekins in the prepared baking dish. Place the baking dish on the middle rack of the preheated oven and pour in boiling water to come halfway up the sides of the ramekins.
Set a sheet of foil loosely on top and bake about 30 minutes. A cake tester or point of a thin knife should come out cleanly. Check during the baking time to be sure the water does not boil. If you feel it is coming close to boiling, add a few tablespoons of cold water and reduce the temperature to 325?F.
Remove ramekins from the water bath and allow to cool at room temperature. Refrigerate at least 3 hours before serving.