Baked Bittersweet Chocolate Custard

This has a very nice flavor, but a disappointing texture. I used nonfat milk, and the custard separates, and yields lots of liquid while its eaten.

Like Peckish Sister's comments on the maple version, I also found that it took longer to get this cooked to the point that Mollie Katzen suggests (no jiggling in the middle), and I used boiling water in the bath. I wonder if a shorter cooking time, or more fat in the milk, would give a better texture, but its unlikely that I'll bother testing it out.