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1
Preheat the oven to 325 degrees.
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2
To make the chocolate sauce, place the chocolate in the top of a double boiler set over barely simmering water.
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3
Heat, stirring occasionally, until melted.
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4
Remove from the heat and whisk in the cream.
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5
Coat the bottom of 6 6-ounce ramekins or pots de creme cups with the chocolate sauce and set aside.
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6
To make the custard, place the milk and cream in a medium saucepan.
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7
Scrape the seeds from the vanilla bean into the milk and add the pod.
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8
Bring the milk to a boil over medium heat, cover, remove from the heat and let stand 10 minutes.
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9
Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and pale yellow.
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10
Stirring constantly, whisk the warm milk into the yolks.
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11
Add the salt and strain the mixture into a bowl.
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12
Let stand for 2 to 3 minutes and skim the foam from the top.
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13
Ladle the custard into the chocolate-lined molds and place them in a deep baking pan.
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14
Pour enough hot water in the pan to come halfway up the sides of the ramekins, and cover the baking pan with aluminum foil.
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15
Bake until the pots de creme are just set (they will tremble slightly in the center when shaken) and a small knife inserted into the center comes out clean, about 55 minutes.
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16
Remove the molds from the water and let cool.
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17
Serve the pots de creme in the molds, warm or chilled.
