VANILLA POT DE CRèME WITH CHOCOLATE SABLéS

Steps:

• Combine the milk and cream in a medium pot. Split the vanilla beans in half lengthwise, scrape out the seeds and pulp with a paring knife, and add them to the pot. Add the vanilla pods. Bring to a boil over high heat. Turn off the heat, cover, and let the flavors infuse for 30 minutes.
• Preheat the oven to 325°F.
• Using a stand mixer fitted with the whisk attachment, beat the egg yolks and sugar at high speed for about 3 minutes, until the mixture is thick and pale yellow. When you lift the whisk attachment, the mixture should form ribbons as it falls from the whisk. Bring the milk and cream back to a boil, and then turn off the heat. With the mixer at low speed, add the hot cream slowly, 1/4 cup at a time, to temper the eggs. When half the cream has been incorporated, you can add the rest more quickly. Strain the mixture, and let sit for 20 minutes. Skim all traces of foam from the cream.
• Pour the mixture into six coffee cups or ramekins. Place in a roasting pan, and pour hot water into the pan to come halfway up the outsides of the cups. Cover completely with foil, and bake in the oven about 30 minutes, until the custard is just set.
• Chill at least 4 hours. Serve the pots de crème on pretty napkins set on dessert plates with the cookies next to them.
• Chocolate Sablés
• Sift the flour and cocoa powder together. Add the salt.
• In the stand mixer fitted with the paddle attachment, cream the butter and confectioners' sugar at medium-high speed 3 to 4 minutes, until the mixture is light and fluffy. Add the yolk and coffee extract, and beat until fluffy again. Add the dry ingredients slowly, and mix at low speed. The dough should be crumbly and not quite bound together. Right before the dough comes together, add the chocolate shards and mix for a second, just to incorporate.
• Shape the dough into logs about 1 1/2 inches in diameter. Roll the logs in the granulated sugar, and wrap each one in plastic. Refrigerate until very cold and firm.
• Preheat the oven to 350°F.
• Slice the dough into 1/4-inch-thick rounds, and place them 1/2 inch apart on a parchment-lined baking sheet. Bake 12 to 15 minutes, until set. (They will seem a little underbaked because of the chocolate shards.)
• Note
• The pots de crème should be served very cold so make sure to allow 4 hours in the refrigerator.