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1
Position an oven rack in the lower third of the oven.
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2
Preheat the oven to 325F.
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3
Place six 6-ounce ramekins in a roasting pan.
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4
In a saucepan, combine the cream, milk, and chocolate over medium heat.
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5
Bring almost to a simmer; remove from the heat.
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6
Set aside, stirring occasionally, until the chocolate is completely melted.
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7
In a large measuring cup, whisk together the egg yolks and the sugar.
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8
While whisking, add a little of the hot milk mixture to the egg mixture to combine.
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9
(This technique is called tempering; it makes the temperatures of two mixturesone containing raw eggmore similar, so the egg wont curdle in the presence of heat.)
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10
Add the remaining milk mixture, and whisk to combine.
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11
Whisk in the vanilla and salt.
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12
Pour approximately 1/2 cup of the egg mixture into each ramekin.
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13
Cover each ramekin tightly with aluminum foil to prevent a skin from forming.
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14
Fill the roasting pan with enough boiling water to come halfway up the sides of the ramekins.
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15
Bake until the custards are just set in the center, 35 to 40 minutes.
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16
Remove the pots from the water, and place on a wire rack to cool, about 30 minutes.
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17
(I usually remove the pots with tongs and leave the roasting pan of water in the oven.
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18
Turn the oven off and let the water cool until it is safe to remove the pan.)
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19
When the pots de creme have cooled completely, refrigerate to chill thoroughly, preferably overnight.
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20
Just before serving, top with a dollop of whipped cream.
