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1
In a medium saucepan, combine the milk, brown sugar and cinnamon sticks and bring just to a boil.
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2
Remove from the heat, then cover the saucepan and let the milk infuse for 20 minutes.
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3
In a large bowl, whisk the egg yolks with the granulated sugar and vanilla until pale.
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4
Whisk in the melted chocolate until smooth and glossy, about 1 minute; the mixture will be quite thick.
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5
Remove the cinnamon sticks from the warm milk and discard.
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6
Gradually add the milk to the chocolate, whisking constantly, until smooth and creamy.
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7
Strain the custard through a fine sieve and refrigerate until well chilled, at least 4 hours or overnight.
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8
Preheat the oven to 300.
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9
Place a kitchen towel in the bottom of a large roasting pan.
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10
Arrange ten 4-ounce ramekins or espresso cups in the roasting pan.
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11
Stir the chocolate custard until smooth, then divide it among the ramekins.
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12
Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
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13
Cover the roasting pan with foil and bake the custards for 35 to 40 minutes, or until just set around the edges but still slightly jiggly in the centers.
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14
Carefully remove the ramekins from the water bath and let cool to room temperature.
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15
Refrigerate until chilled, at least 3 hours.
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16
Garnish each pot de creme with a small dollop of whipped cream and a little sprinkle of cinnamon.
