Milk Chocolate Pots de Creme Recipe

In a large heat-proof bowl, combine milk and bittersweet chocolates.

In a medium saucepan, bring milk, heavy cream, and sugar to a boil, whisking constantly until sugar is dissolved.

In a medium heat-proof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream.

Whisk the egg-and-cream mixture into saucepan and cook over moderate heat, stirring with a wooden spoon, for about 4 minutes, until the custard coats the back of the spoon.

Pour custard over chocolate and let stand for 2 minutes, then stir until smooth.

Transfer mixture to a blender and puree for about 1 minute, until very smooth. Pour mixture into eight 4-ounce ramekins.

Refrigerate for 2 hours, until chilled.

Let pots de crème stand at room temperature for 15 minutes.

Garnish with crème fraîche and chocolate shavings, serve, and enjoy!