Chocolate Pots de Crème With Sea Salt
- 5 egg yolks
- 1/4 cup sugar
- 3/4 cup heavy cream
- 1-1/4 cups whole milk
- 1/4 teaspoon salt
- 8 ounces bittersweet chocolate, chopped into small pieces
- 1/2 teaspoon vanilla
- Sea salt flakes (such as Maldon) or coarse sea salt
In small bowl, whisk together yolks and sugar. In medium saucepan over medium-low heat, combine cream, milk and salt; pour in yolk-sugar mixture. Stir continuously until temperature registers 175° to 180° on instant-read thermometer or it coats back of wooden spoon, about 15 minutes. (Do not overcook, as eggs could scramble.)
Immediately pour hot mixture over chocolate in bowl. Cover with plastic wrap; let stand 3 minutes. Uncover, add vanilla and stir to completely combine.
Pour into eight 4-ounce ramekins; let cool. When room temperature, cover each with plastic wrap; refrigerate at least 6 hours or overnight.
Before serving, sprinkle with pinch of sea salt flakes. Makes 8 servings.