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1
Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble.
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2
Remove from the heat and cover to keep warm.
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3
Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves.
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4
Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes.
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5
Brush any sugar crystals off the side of the pan with a wet pastry brush.
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6
Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble).
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7
Add the chocolate and stir until smooth.
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8
Whisk the egg yolks in a medium bowl.
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9
Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth.
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10
Strain through a fine-mesh sieve into a large liquid measuring cup.
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11
Divide the mixture among six 6-ounce ramekins.
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12
Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins.
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13
Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.
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14
Remove the ramekins from the water and let cool to room temperature.
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15
Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight.
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16
Sprinkle with salt.
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17
Photograph by Kana Okada
