ALMOND CHOCOLATE TRUFFLE CUSTARD

This is the same recipe as my crème brûlée recipe, but I substituted some of the sugar with Epicure's Chocolate Truffle Dip Mix, and I ate it as custard instead of adding the sugar on top and melting it.

5 egg yolks
3 tbsp. sugar
3 tbsp. Epicure's Chocolate Truffle dip mix
1 tsp. vanilla
1 tsp. almond extract
2 c. whipping cream

Whisk yolks and sugars together, then whisk in remaining ingredients. Pour into ramekins and place in a baking dish with a couple inches of water in it. Bake at 375 F for 45-50 minutes. Cool to room temperature and then refrigerate until set.