4 cups fresh heavy cream
Pinch of sea salt
4 ounces 60-70% dark chocolate bar, chopped
6 farm-fresh egg yolks
¼ cup maple syrup
¼ cup brown sugar
1 teaspoon vanilla
Fresh whipped cream

Preheat oven to 300 degrees. In a heavy-bottomed sauce pot, heat cream and salt until just starting to scald. Whisk chocolate into cream until melted. In a separate bowl whisk together yolks, syrup, sugar and vanilla. (When separating eggs you can reserve whites for some yummy meringues!) Temper yolk mix with a little of the hot cream, then pour yolks into pot of cream, whisking steadily as you pour. Heat while stirring until mixture coats the back of a wooden spoon. Pour into ramekins or coffee cups and bake in a water bath for 30 to 45 minutes until mixture is mostly set, but still a tiny bit jiggly in the center. Serve chilled or warmed with fresh whipped cream.