6 tb Sugar
1/4 c  Unsweetened Cocoa Powder
2 tb Sifted Cornstarch
1 ts Unflavored Gelatin
1 c  Half-and-Half
1 c  Evaporated Skim Milk
2/3 c  Whole Milk
2    Jumbo Egg Yolks
- lightly beaten
2 ts Vanilla Extract

OPTIONAL TOPPING
1/4 c Heavy Cream; whipped
1 tb Chopped blanched Pistachios
– OR –
6 Candied Violets

In a large saucepan, combine the sugar, cocoa, cornstarch and gelatin,
pressing out all lumps. Add the half-and-half, evaporated skim milk and
whole milk; whisk vigorously to blend. Set the pan over moderately low heat
and cook, stirring constantly with a wooden, until the mixture just boils
and is thickened and smooth, about 10 minutes.

Blend a little of the hot mixture into the beaten egg yolks, then stir the
warmed egg yolks back into the pan. Cook over moderately low heat, stirring
constantly, for 3 to 4 minutes. The mixture must not boil or the eggs will
scramble. Remove from the heat and stir in the vanilla. Set the saucepan
on a rack to cool for 10 minutes, stirring frequently to prevent a skin
from forming on the surface.

Ladle the mixture into 6 decorative 4-ounce pot de crŠme cups or white
porcelain ramekins and let cool completely. Cover each cup with plastic
wrap, then refrigerate at least 5 hours, or overnight.

Serve as is or top each serving with a little of the whipped cream and
either a scattering of chopped pistachios or a single candied violet.