1-1/2 ounces unsweetened baking chocolate, coarsely chopped
1 cut heavy cream
2/3 cup water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular stevia
Whipped cream, sweetened with stevia (optional)
Heat over to 350 F. Place chocolate in a small bowl. In a small saucepan over medium heat, bring cream and water to a simmer. Remove from heat. Pour just enough cream mixture over chocolate to cover (about 1/2 cup).
Add tea bags to remaining cream mixture in pan, steep 10 minutes. Squeeze tea bags over mixture, remove.
Whisk chocolate mixture until smooth. Whisk egg yolks and sugar substitute into the warm cream mixture in saucepan until well mixed, then whisk in the chocolate until smooth.
Pour mixture thorough a sieve into four 4-ounce custard cups. Place cups in a large roasting pan. Place roasting pan in oven and carefully pour boiling water into pan until water comes halfway up side of cups. Cover entire pan with foil and bake 33 to 35 minutes until custards are set but slightly jingly in center. Let stand in pan at room temperature 15 minutes.
Remove cups, cover with plastic wrap (stretch wrap over edges of cup so wrap does not touch custard) and refrigerate until cold. Serve topped with a dollop of whipped cream, if desired.
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