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 crB
me 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.