Cardamom-Infused Chocolate Pot de Creme

Preheat the oven to 150°C (300°F). Place six ramekins into a large roasting pan.

Finely chop the dark chocolate and place it into a large heatproof mixing bowl.

In a medium saucepan, combine the heavy cream, whole milk, gently crushed cardamom pods, and vanilla bean paste. Bring to a bare simmer over medium heat, then remove from the heat, cover, and let steep for 15 minutes.

Return the infused cream to a gentle simmer. Pour it through a fine-mesh sieve directly over the chopped chocolate in the mixing bowl. Discard the cardamom pods.

Let the hot cream sit on the chocolate undisturbed for 1 minute to melt it, then whisk gently until the mixture is completely smooth, glossy, and emulsified.

In a separate medium mixing bowl, whisk together the egg yolks, granulated sugar, and salt until pale and slightly thickened.

Slowly pour the warm chocolate mixture into the egg yolks in a thin stream, whisking continuously to temper the eggs and prevent them from scrambling.

Divide the custard base evenly among the six ramekins. Carefully pour hot tap water into the roasting pan until it reaches halfway up the sides of the ramekins, creating a water bath.

Bake in the preheated oven for 30 to 35 minutes. The edges should be set, but the center should still jiggle slightly when the pan is gently shaken.

Carefully remove the ramekins from the water bath and allow them to cool to room temperature on a wire rack. Cover each tightly with plastic wrap and chill in the refrigerator for at least 4 hours to set completely before serving.