Time: 55 minutes, plus chilling

1 1/2 cups heavy cream

1/2 cup whole milk

3 ounces bittersweet chocolate, finely chopped

1 ounce unsweetened chocolate, finely chopped

4 egg yolks

3 tablespoons sugar

1/8 teaspoon kosher salt

Crème fraîche or whipped cream, for serving.

1. Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.

2. In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.

3. Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.

4. Bake until edges are lightly set (lifting foil to check) but center is still jiggly — it will set as it cools — 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

Yield: 4 to 6 servings.