In a small saucepan pour the cream. Put pre-open with a sharp knife vanilla bean and strips of orange peel (cut thin). Put on the heat and cook for 2-3 minutes, without boiling. Then remove the cream from heat.

Meanwhile, break the chocolate into pieces and put in a container where you can add hot cream (heat-resistant glass, for example). Then pour the cream, passing through a sieve!

As should all stir until chocolate is completely dissolved.

Separately vzbit yolks with the sugar until fluffy mass.

Pour chocolate cream into the beaten egg yolks. First, add little more hot cream to the yolks and mix thoroughly so that the eggs don't curdle. Then add the remaining cream and again mix well.

Pour the mixture in molds-kremanka (don't we reach the edge of the molds by at least 1.5 cm, as the pudding will rise!!!). Put in a large, deep bowl shape and pour hot water so that the ramekins turned out to be 2/3 in the water.

Put the form with the pudding in a preheated 200 degree oven for 20-30 minutes. Do not open the oven door! Puddings cakes will rise, but after cooling, it settle a bit. The taste is not affected! Watch out in any case your oven to pudding, the top is not cooked. The finished puddings careful to get out of shape, cool slightly and refrigerate at least 4 hours.