Hazelnut Chocolate Custards 0 This looks Yummy!

PREHEAT oven to 300° F. PLACE morsels, Coffee-mate and cream in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until morsels are melted and mixture is completely smooth. Remove from heat. WHISK egg yolks in small mixer bowl until thoroughly mixed. Whisk about 1 tablespoon chocolate mixture into egg mixture. Continue to gradually add chocolate mixture until combined. Pour evenly into five 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish. Pour hot water into baking dish to 1/2-inch depth (about halfway up sides of ramekins). BAKE for 30 minutes or until custards are set around edges and centers still move. Cool ramekins in dish until cool enough to handle. Remove ramekins from water; refrigerate to cool completely. Once cool, cover with plastic wrap. Custards can be made up to 2 days in advance. NOTE: If using shallow ramekins, reduce baking time by 5 minutes.