Vanilla Pots de Creme With Chocolate Sauce

• 2 ounces bittersweet chocolate, finely chopped
• 3 tablespoons heavy cream
• 1 cup whole milk
• 1 cup heavy cream
• 1 vanilla bean, split lengthwise
• 4 egg yolks
• 13 cup sugar
• 18 teaspoon kosher salt

1. Preheat the oven to 325 degrees.
2. To make the chocolate sauce, place the chocolate in the top of a double boiler set over barely simmering water.
3. Heat, stirring occasionally, until melted.
4. Remove from the heat and whisk in the cream.
5. Coat the bottom of 6 6-ounce ramekins or pots de creme cups with the chocolate sauce and set aside.
6. To make the custard, place the milk and cream in a medium saucepan.
7. Scrape the seeds from the vanilla bean into the milk and add the pod.
8. Bring the milk to a boil over medium heat, cover, remove from the heat and let stand 10 minutes.
9. Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and pale yellow.
10. Stirring constantly, whisk the warm milk into the yolks.
11. Add the salt and strain the mixture into a bowl.
12. Let stand for 2 to 3 minutes and skim the foam from the top.
13. Ladle the custard into the chocolate-lined molds and place them in a deep baking pan.
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.
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.
16. Remove the molds from the water and let cool.
17. Serve the pots de creme in the molds, warm or chilled.

bittersweet chocolate, heavy cream, milk, heavy cream, vanilla bean, egg yolks, sugar, kosher salt

Taken from cooking.nytimes.com/recipes/4897 (may not work)