Chocolate Pot de Crème with Sea Salt

Preheat oven to 300°F (150°C).

In a medium saucepan, combine heavy cream and milk. Heat over medium heat until simmering. Do not boil.

Remove from heat and add the chopped chocolate. Let it sit for 1 minute to soften, then whisk until smooth.

In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened.

Slowly pour the hot chocolate mixture into the egg yolk mixture, whisking constantly to temper the eggs. Add vanilla extract and sea salt.

Strain the mixture through a fine-mesh sieve to remove any lumps.

Pour the custard into individual ramekins, filling them almost to the top.

Place the ramekins in a baking dish. Carefully pour hot water into the baking dish to come halfway up the sides of the ramekins.

Bake for 25-30 minutes, or until the custards are just set around the edges but still slightly wobbly in the center. They will continue to set as they cool.

Remove the ramekins from the water bath and let them cool completely at room temperature. Then, refrigerate for at least 2 hours before serving.

Before serving, sprinkle a pinch of flaky sea salt on top of each pot de crème.