1. Preheat & prepare

1. Preheat oven to 150°C (300°F).

2. Place 4–6 ramekins in a roasting pan with high sides.

2. Infuse the cream

1. In a small saucepan, combine cream, milk, and freshly grated tonka bean.

2. Heat gently until just simmering, then remove from heat and let sit for 5–10 minutes to infuse flavor.

3. Prepare chocolate base

1. Place chopped chocolate in a heatproof bowl.

2. Reheat infused cream mixture briefly to hot (do not boil), then pour over chocolate.

3. Let sit 1–2 minutes, then stir gently until smooth and glossy.

4. Mix custard

1. In a separate bowl, whisk egg yolks, sugar, vanilla, and salt until pale and slightly thickened.

2. Temper egg yolks by slowly whisking in the warm chocolate mixture.

5. Bake the pots de crème

1. Pour custard into prepared ramekins.

2. Carefully pour hot water into the roasting pan to reach halfway up the sides of ramekins (water bath).

3. Bake 30–35 minutes, until edges are set but centers still slightly wobbly.

4. Remove ramekins from water bath, cool to room temperature, then refrigerate at least 2 hours.

6. Serve

• Optionally garnish with whipped cream, cocoa nibs, or grated chocolate.