Chocolate And Vanilla Petits Pots De Creme (Vanilla And Chocolate Custards)

• 2 cups Whole Milk
• 1 whole Vanilla Bean (or 2 Tablespoons Vanilla Extract)
• 2 whole Eggs
• 1 whole Yolk
• 1/3 cups Sugar (light Brown Cane)
• 1-3/4 ounce, weight Dark Bittersweet Chocolate

1. In a large pot, pour the milk and the vanilla bean. Bring to a boil, turn off the heat, cover and leave it infused for half an hour (you skip this step if you use vanilla extract).
2. Preheat the oven to 320F (160C).
3. In a large bowl, mix the eggs (including the additional egg yolk) and the sugar. Add the warm milk.
4. Add a little bit of water to the chocolate, put it in the microwave for 20 seconds to melt it. Mix it to reach a smooth texture.
5. Divide the cream in two equal parts; pour the chocolate into one of the parts.
6. Pour the chocolate cream in 3 small ramequins (jars). Pour the vanilla cream in 3 small ramequins (jars). Place the ramequins in a baking dish. Pour hot water so that the ramequins are half-immersed.
7. Cook in the oven for about 20-30 minutes. The center of the creams should be still moving a little bit. Take them out of the water and let them cool down.
8. Cover them up and put them in the fridge before serving.

milk, vanilla bean, eggs, sugar, bittersweet chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-and-vanilla-petits-pots-de-creme-vanilla-and-chocolate-custards-2/ (may not work)