Dark Chocolate Pot de Crème

Preheat the oven to 350° on the convection setting, not conventional.

Place the half and half in a small saucepan. Scrape the pulp from the vanilla bean adding the pulp and the pod to the half and half. Heat until steaming. Remove from heat and whisk the chocolate in until smooth. Remove the vanilla pod.

While the half and half is heating, whisk together the egg yolks and sugar.

Slowly temper in the warm half and half mixture into the eggs, stirring gently.

Place the ramekins in a baking dish, then pour the custard into the ramekins. Fill the pan halwafy up the sides with hot water.

Cover with foil and bake for 25 to 30 minutes, until jiggly but firm.

Allow to cool in the refrigerator for about 2 hours or until cold. (May be refrigerated overnight.)

Serve chilled with whipped cream and shaved chocolate.