1 1/2 cups heavy cream
1 1/4 cups whole milk
6 oz milk chocolate, finely chopped
6 large egg yolks
1/2 teaspoon vanilla extract
1/4 cup (+ 1/2 teaspoon) granulated sugar
1 cup crème fraiche
1/2 teaspoon ground cinnamon
1 cup assorted berries (for garnish)
Preheat oven to 300ºF. Arrange six (6–oz) ramekins in a shallow roasting pan.
Combine cream and milk in a saucepot, and bring up to a near boil. Add chopped chocolate and remove from heat. Let rest for 4 minutes and then whisk until chocolate is melted.
Combine in a mixing bowl: egg yolks, vanilla, and 1/4 cup sugar until well blended. While whisking constantly, gradually pour hot chocolate mixture into yolk mixture. Strain custard through a fine-mesh sieve, into a glass measuring pitcher. Using a large spoon, skim off any foam and bubbles from top of custard.
Divide custard evenly among ramekins; pour hot water into pan to come halfway up sides of ramekins. Cover pan with foil loosely.
Bake 40–50 minutes, until they are set but centers still jiggle slightly. Turn off oven, and leave oven door ajar. Let ramekins cool in oven until cool enough to handle. Remove ramekins from roasting pan; cover and refrigerate until well chilled, at least 2 hours or overnight.
Combine crème fraiche and cinnamon and place in a small pastry bag fitted with a star tip.
Serve pots de crème chilled, topped with crème fraiche and berries.