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1
Combine the milk and cream in a medium pot.
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2
Split the vanilla beans in half lengthwise, scrape out the seeds and pulp with a paring knife, and add them to the pot.
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3
Add the vanilla pods.
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4
Bring to a boil over high heat.
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5
Turn off the heat, cover, and let the flavors infuse for 30 minutes.
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6
Preheat the oven to 325F.
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7
Using a stand mixer fitted with the whisk attachment, beat the egg yolks and sugar at high speed for about 3 minutes, until the mixture is thick and pale yellow.
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8
When you lift the whisk attachment, the mixture should form ribbons as it falls from the whisk.
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9
Bring the milk and cream back to a boil, and then turn off the heat.
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10
With the mixer at low speed, add the hot cream slowly, 1/4 cup at a time, to temper the eggs.
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11
When half the cream has been incorporated, you can add the rest more quickly.
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12
Strain the mixture, and let sit for 20 minutes.
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13
Skim all traces of foam from the cream.
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14
Pour the mixture into six coffee cups or ramekins.
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15
Place in a roasting pan, and pour hot water into the pan to come halfway up the outsides of the cups.
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16
Cover completely with foil, and bake in the oven about 30 minutes, until the custard is just set.
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17
Chill at least 4 hours.
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18
Serve the pots de creme on pretty napkins set on dessert plates with the cookies next to them.
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19
Sift the flour and cocoa powder together.
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20
Add the salt.
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21
In the stand mixer fitted with the paddle attachment, cream the butter and confectioners sugar at medium-high speed 3 to 4 minutes, until the mixture is light and fluffy.
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22
Add the yolk and coffee extract, and beat until fluffy again.
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23
Add the dry ingredients slowly, and mix at low speed.
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24
The dough should be crumbly and not quite bound together.
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25
Right before the dough comes together, add the chocolate shards and mix for a second, just to incorporate.
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26
Shape the dough into logs about 1 1/2 inches in diameter.
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27
Roll the logs in the granulated sugar, and wrap each one in plastic.
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28
Refrigerate until very cold and firm.
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29
Preheat the oven to 350F.
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30
Slice the dough into 1/4-inch-thick rounds, and place them 1/2 inch apart on a parchment-lined baking sheet.
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31
Bake 12 to 15 minutes, until set.
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32
(They will seem a little underbaked because of the chocolate shards.)
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33
The pots de creme should be served very cold so make sure to allow 4 hours in the refrigerator.
