Bittersweet Chocolate Pots de Crème

This quick version of a classic French pudding comes together on the stovetop in minutes and then chills during dinner.

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  1/2 cup half-and-half
  
  


• 
  
  1/4 cup whole milk
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1/2 cup bittersweet chocolate chips
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  

Heat the half-and-half and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.


Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.