Preheat oven to 350 degrees. Melt the dark chocolate in the microwave, stirring every 30 seconds until smooth. In saucepan, combine milk, cream, sugar and vanilla extract over medium heat until hot, but not boiling. Add the eggs to a heat proof bowl. Add about a 1/4 a cup of the hot cream and temper the egg yolks. Whisk until smooth and the add the remaining cream, and continue to whisk until smooth. Add the dark chocolate and mix well.

Strain the custard through a fine mesh strainer and pour in four ramekins (about 6-8 ounce ramekins). Set the ramekins in a 9x13 inch baking pan and place in the oven. Pour hot water in the pan to cover the ramekins half way. Bake 45 to 55 minutes (the custard should jiggle like jello). Carefully remove from the oven and let cool to room temperature. Remove them from the 9x13 inch pan.

Make the whipped cream by placing your mixing bowl and whisk in the freezer fo 15 to 20 minutes.Pour the cream into the cold bowl and whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Store in the fridge until ready to use.

Preheat broiler. In a small bowl mix a 1/4 cup sugar with 1/4 teaspoon vanilla extract. MIx well and sprinkle custards with the vanilla sugar. Broil 1 to 2 minutes.

Serve with a dollop of whipped cream - optional.