8 ounces semisweet chocolate, finely chopped
2 cups half-and-half
1/2 cup granulated sugar, divided
2 Earl Grey tea bags
6 large egg yolks
1 teaspoon vanilla extract
1. Position a rack in center of oven and preheat to 325°F. Coat six 5-ounce ramekins lightly with non-stick cooking spray. Place ramekins in a large baking or roasting pan and set aside.
2. Place chocolate in a medium bowl and set aside.
3. Place half-and-half in a medium saucepan and bring to a simmer. Remove from heat and add tea bags. Stir and let infuse for 15 minutes.
4. Remove tea bags from half-and-half. Stir half of sugar into half-and-half. Bring to a simmer over medium heat, stirring to dissolve sugar. Pour hot mixture over chopped chocolate in bowl. Let stand for 30 seconds, then whisk until chocolate is completely melted and mixture is smooth.
5. In a medium bowl, whisk together egg yolks with remaining 1/4 cup sugar until blended. Gradually whisk about one-third of hot chocolate mixture into egg mixture. Whisk in remaining chocolate mixture and vanilla. Carefully pour custard mixture through fine-mesh sieve into prepared ramekins, dividing it evenly.
6. Place baking pan on oven rack and carefully pour enough hot water into pan so that it comes halfway up sides of ramekins. Cover pan loosely with aluminum foil and bake for 30-40 minutes, until custards jiggle slightly and are very shiny.
7. Remove ramekins from water bath and cool on wire rack for 30 minutes.
8. Refrigerate pots de crème for at least 3 hours before serving.
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