Instructions

1. Arrange a rack in the middle of the oven and heat to 300°F. Set a fine-mesh strainer over a large measuring cup or medium bowl; set aside. Place 4 (6-ounce) ramekins in a roasting pan or 9x13-inch baking dish; set aside.
2. Heat the cream and milk in a large saucepan over medium heat, stirring occasionally, until it just comes to a boil. Remove from the heat, add the chocolate, and whisk until melted and smooth.
3. Whisk the egg yolks, sugar, vanilla, and salt together in a large, heatproof bowl. While whisking constantly, slowly whisk in the chocolate mixture.
4. Pour the mixture through the strainer. Divide the strained mixture among the ramekins.
5. Transfer the pan to the oven and pour enough hot water in the pan or baking dish, being careful not to splash any water into the ramekins, until it reaches about halfway up the sides of the ramekins.
6. Cover the pan loosely with aluminum foil and bake until the edges are set and the center still slightly jiggles, about 30 minutes.
7. Remove the pan from the oven and uncover. Transfer the ramekins to a wire rack and cool to room temperature, about 1 hour. Serve each with a dollop of whipped cream or crème fraîche.