Chocolate Pots de Crème

Method

1. Put the chocolate and kosher salt in a heatproof bowl and set a fine-mesh strainer over it. Whisk the yolks and sugar in a second bowl until smooth.
2. Warm the cream and milk in a saucepan over medium heat until steaming with small bubbles at the edge, about 175°F. Do not let it boil.
3. Whisk the hot cream into the yolks a small ladle at a time, then pour everything back into the pan. Cook over medium-low heat, stirring constantly with a spatula, 3 to 5 minutes, until it reaches 170°F and coats the back of a spoon.
4. Strain the custard over the chocolate and let it sit 1 minute. Whisk from the center outward until glossy, then stir in the vanilla.
5. Divide among six 4- to 6-ounce ramekins or small glasses and tap them on the counter to settle. Cover and chill at least 4 hours (up to 3 days), then top with flaky salt and serve cold.

Food safety. The custard is cooked to 170°F, above the 160°F USDA minimum for egg dishes.