Chocolate Orange Pots de Crème

Ingredients

• 1 1/3 cups heavy cream
• 1 cup whole milk
• 3/4 teaspoon cinnamon
• 6 1/2 to 7 ounces orange-flavored bittersweet chocolate such as Lindt Excellence Intense Orange, finely chopped
• 6 large egg yolks
• 2 tablespoons sugar
• Equipment: 8 (4- to 5-ounce) ramekins
• Accompaniment: whipped cream

Directions

1. Bring cream, milk, and cinnamon to a simmer in a small saucepan. Remove from heat and whisk in chocolate until melted.
2. Whisk together yolks, sugar, and a pinch of salt, then whisk in chocolate mixture. Strain through a fine-mesh sieve into a bowl and cool to room temperature, stirring occasionally.
3. Preheat oven to 300°F with rack in middle. Line a roasting pan with a folded kitchen towel and put ramekins on towel.
4. Divide custard among ramekins and add enough boiling-hot water to pan to reach halfway up them. Cover pan tightly with foil and poke a few holes in it. Carefully transfer pan to oven and bake until custards are set around edge but slightly wobbly in center, about 30 minutes.
5. Cool custards on a rack, uncovered, about 1 hour, then chill, covered, until cold, at least 3 hours.