Chocolate Pots de Crème

Pots de Crème is a rich custard usually baked in a bain marie until set.  This version is my new favorite since it eliminates the bake in a water bath.  The recipe comes from Cooks Illustrated and is the best chocolate pudding you will ever eat. Please see the post associated with this recipe, Day at the Beach.

Serves 6

6 ounces bittersweet chocolate, chopped fine
7 large egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 1/2 cups heavy cream
1/2 cup whole milk
1 teaspoon vanilla extract

Place the chocolate in a large bowl and set aside. Whisk the egg
yolks, sugar, and salt together in a bowl until smooth.

Bring the cream and milk to a simmer in a medium saucepan over
medium heat, stirring occasionally. Remove the pan from the heat and
slowly whisk about 1 cup of the cream mixture into the yolks. Slowly
whisk the yolks back into the cream mixture. Return the pan to low
heat and cook, whisking constantly, until the mixture thickens
slightly, just enough to coat the back of a spoon with a thin film,
and registers 175 to 180 degrees on an instant-read thermometer, 7 to
9 minutes.

Strain the mixture through a fine-mesh strainer into the bowl with
the chocolate and let stand for 2 minutes. Slowly whisk the mixture
until thoroughly combined. Stir in the vanilla and then divide evenly
among six 6-ounce ramekins. Let cool then cover with plastic wrap and refrigerate
until firm, at least 4 hours.  Will last for three days in the refrigerator if tightly covered.  Serve with light whipped and sweetened cream.