Chocolate and Vanilla Petits Pots de Creme (Vanilla and Chocolate Custards)

In a large pot, pour the milk and the vanilla bean. Bring to a boil, turn off the heat, cover and leave it infused for half an hour (you skip this step if you use vanilla extract).

Preheat the oven to 320F (160C).

In a large bowl, mix the eggs (including the additional egg yolk) and the sugar. Add the warm milk.

Add a little bit of water to the chocolate, put it in the microwave for 20 seconds to melt it. Mix it to reach a smooth texture.

Divide the cream in two equal parts; pour the chocolate into one of the parts.

Pour the chocolate cream in 3 small ramequins (jars). Pour the vanilla cream in 3 small ramequins (jars). Place the ramequins in a baking dish. Pour hot water so that the ramequins are half-immersed.

Cook in the oven for about 20-30 minutes. The center of the creams should be still moving a little bit. Take them out of the water and let them cool down.

Cover them up and put them in the fridge before serving.