Bring the milk and heavy cream to a small simmer in a saucepot over medium-low heat. Meanwhile whisk the egg yolks, sugar and salt together in a large bowl.
Slowly pour half the hot milk-cream into the yolks while whisking continuously to temper. Pour the tempered mixture back into the pot off the stove and whisk to combine.
Return the pot to low heat and stir continuously, scraping the bottom and corners, until an instant-read thermometer reads 85C (about 2 minutes). Do not overcook.
Remove from heat and add the chopped chocolate. Whisk until melted and smooth, like a pudding.
Divide the custard among ramekins and tap to settle. Cover lightly with plastic wrap and chill until set.
For the Creme Chantilly: whip the cream, sugar and vanilla bean paste to stiff peaks. Use immediately to top the pots.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
