6 ounces good-quality white chocolate, finely chopped
1 cup heavy cream
1 cup whole milk
Pinch of fine salt
6 large egg yolks
1/3 cup sugar
1/8 teaspoon grated nutmeg
Fresh raspberries, for serving
Whipped cream, for serving
Fresh mint leaves, for serving
Preheat oven to 300° F and place oven rack in the middle position.
Place the chocolate in a heatproof bowl. In a medium sauce pan, over medium high heat, bring cream, milk and a pinch of salt to a boil. Pour the scalded milk over the chocolate and let stand for 3 to 5 minutes and then whisk until the chocolate is melted and smooth.
In a separate bowl, whisk together the egg yolks, sugar and grated nutmeg. Slowly and carefully pour the warm chocolate mixture into the egg mixture, whisking constantly. Pour the custard through a fine mesh sieve into a large glass measure with a pour spout. Let the custard cool slightly.
Line the bottom of a 9- by 13-inch casserole dish with a folded kitchen towel and arrange six (6-ounce) ramekins on top of the towel. Divide the custard evenly among the ramekins, then pour enough hot water into the casserole dish to reach half way up the ramekins. Tightly cover the pan with aluminum foil and bake for 50 to 55 minutes, or until the custards are set but still slightly wobbly in the very center.
Transfer the ramekins to a wire rack to cool completely, uncovered, for about 1 hour. Then chill the ramekins, covered for at least 2 hours before serving.
The pots de crème can be kept in the refrigerator, covered for up to days before serving. When ready to serve, garnish with raspberries, whipped cream, and mint leaves.