Dark Chocolate Pots de Crème

Steps

1. 1

   Put the chopped chocolate in a heatproof bowl and set a fine-mesh sieve over it. Set out six 4-ounce ramekins or small cups.

2. 2

   Heat the cream and milk in a saucepan over medium heat until steaming with small bubbles around the edge, about 4 minutes. Do not let it boil.

3. 3

   Whisk the egg yolks, sugar and salt in a bowl until smooth. Whisking constantly, pour in about half the hot cream in a thin stream, then pour everything back into the saucepan.

4. 4

   Cook over low heat, stirring constantly with a heatproof spatula and scraping the bottom, until the custard thickens enough to coat the spatula and reads 175°F on an instant-read thermometer, 3 to 5 minutes.

5. 5

   Immediately strain the custard over the chocolate. Let it sit for 2 minutes to melt the chocolate, then whisk gently from the center outward until smooth and glossy. Stir in the vanilla.

6. 6

   Divide among the ramekins, tap them on the counter to release bubbles, and wipe the rims.

7. 7

   Cover and refrigerate until set, at least 4 hours.

8. 8

   Let the custards stand at room temperature for 15 minutes before serving so they soften slightly. Top with a spoonful of whipped cream if you like.