Betty’s Pots de Crème

Preheat your oven to 325°F (165°C).

In a medium saucepan, combine the cream and milk. Heat over medium heat until it's just about to simmer.

Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.

In a separate bowl, whisk together the egg yolks, sugar, and salt until pale and thick.

Slowly pour the warm chocolate mixture into the yolks, whisking constantly to prevent curdling.

Stir in the vanilla extract.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl.

Divide the mixture evenly among 6 small ramekins or custard cups.

Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Carefully transfer the baking dish to the oven and bake until the custards are set around the edges but still slightly wobbly in the center, about 30 to 35 minutes.

Remove the ramekins from the water bath and let them cool to room temperature.

Chill in the refrigerator for at least 2 hours before serving.