Chocolate And Vanilla Pot De Creme

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   1. Preheat your oven at 325 degrees.

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   2. Add the milk to a pot over high heat. Add the vanilla bean and seeds and bring to a boil. Once boiling, cover the pot, turn off heat and let sit for 45 minutes.

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   3. In a mixer, combine the eggs, yolk, and sugar. Mix until well incorporated. Slowly add 3 tablespoons of the hot milk mixture while beating. Continue to add the rest of the hot milk while beating slowly.

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   4. Split the mixture into 2 bowl, both equal in amount. Over a double boiler, melt the chocolate. Add the melted chocolate and cocoa to one of the bowls and mix well to combine.

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   5. Pour the mixture into small ramekins and place them in a baking dish that is half filled with hot water. Be sure the water is about at the halfway mark of the ramekin.

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   6. Bake in the oven for 35 minutes until the middle of the creams are still jiggly but are holding together. Once done, remove, cover and refrigerate for at least 2 hours until they are perfectly set.

* Per serving · 4 servings · Values may vary.

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