In the center of the oven, position a rack. the oven to 300 degrees Fahrenheit.

     2. Heat the milk and cream :

Cream and milk should boil for 3 to 4 minutes in a big pan on medium heat. To keep any milk at the bottom of the pan from burning, whisk it occasionally.

     3. Melt the chocolate :

Turn off the heat and remove the pot. Put the bits of chocolate in a small bowl. Pour 1/2 cup of the liquid into a bowl with a ladle, add the chocolate, and whisk continuously until the chocolate melts completely.
Refill the pot with the chocolate liquid, whisking frequently until the mixture is entirely smooth. You don't want to see any chocolate shavings around here (otherwise, the custard may not set properly).
If you do notice any tiny particles floating in the liquid, put the pan back on low heat and melt any leftover chocolate while constantly whisking. After then, turn off the stovetop's heat.

     4. Whisk the eggs :

The egg yolks and sugar should be whisked in a small bowl for about a minute, or until the mixture turns from bright yellow to medium yellow and slightly thickens.
We're only adding a little air to the yolks to make a lighter custard; you're not searching for the ribbon stage, where the yolks lighten to a pale yellow.

     5. Get the eggs ready :

Pour 1/2 cup of the hot chocolate milk into the yolk mixture using a ladle. To avoid curdling, whisk continuously until the liquid is homogenous. Add another 1/2 cup of milk and whisk once more to blend. Refill the saucepan with the milk-egg combination, stirring it to incorporate.

     6. Add additional items and stir :

Salt, vanilla essence, and espresso powder (if used) should all be stirred in.

     7. Filter the chocolate foundation :

Then, strain the chocolate base by transferring it to a big bowl after passing it through a fine-mesh sieve. This process aids in removing any egg yolk that has curdled and could damage the custard's texture.

     8. Prepare ramekins :

A nine x 13-inch baking pan ought to contain six (4-ounce) ramekins. concerning three-quarters of the means full, fill every ramekin (or up till the inner rim).

     9. Prepare the foil-covered water bath :

To prepare the recent water bath, fill the pan with hot H2O till it rises common fraction of the high the edges employing a quandary kettle or spouted cup.
After that, gently wrap a layer of tin foil round the pan to make a lid. to permit steam to flee, pierce the foil many times with a fork (avoid puncture holes directly on prime of the ramekins).

     10. Bake the crème pots :

Pull take away the middle rack once gap the kitchen appliance. Slide the pan onto the rack once rigorously inserting it into the kitchen appliance. Before gushing water and covering with foil, you'll be able to conjointly place the pan on the rack if you are involved concerning spills. once rigorously putting the water on the rack, wrap it loosely with tin foil and create a number of holes in it.
Bake the custards for forty to fifty minutes, or till their outer edges have hardened and fashioned a black ring however their centers square measure still slightly jiggly.

     11. Cool :

Remove the pan from the kitchen appliance with care. rigorously take away every ramekin from the pan onto a wire cooling rack whereas mistreatment kitchen appliance mitts (if you would like to, be at liberty to let the ramekins cool for concerning ten minutes before taking them out of the pan).
Let the ramekins cool for concerning Associate in Nursing hour, or till they're not deal the bit, at temperature. Before serving, refrigerate every dish within the white goods for a minimum of four hours (but ideally overnight) by wrapping it in wrapper.

     12. Serve and keep :

Remove the ramekins from the white goods simply before serving. Place some topping on prime of every dish. Add some flaky salt and chocolate shavings on prime.
Cooked chocolate pots de crème store for two to three days in the refrigerator, covered.