Chocolate and Vanilla "petit" Pot de Creme 2 egg yolks plus 1 egg, 1/3 cup sugar, 2 cup milk, 1 vanilla bean scraped, 50 grams dark chocolate, 1 tsp cocoa powder, Bring the vanilla and milk to a boil in heavy bottomed sauce pan. Cover and steep 20minutes. Strain. Meanwhile, melt chocolate in double boiler, while preheating oven to 325. In another bowl, beat the eggs with the sugar. Slowly add the hot milk mixture. Divide in to halves. Add both chocolates to 1 bowl. Pour into ramekins, removing foam from the tops. Bake in water bath, 30 minutes for chocolate and 35-40 minutes for vanilla. The times for baking are estimates, the custard is done when there is just a small amount of wiggle in the center. Remember, they continue too cook after being taken out of oven. Personally I like to cool them in the water bath by placing entire hotel pan in walkin next to the fan. Needs garnish the vanilla, but the chocolate with whipped cream and chocolate nibs or shavings.