Instructions

• In a medium bowl, whisk the 3 egg yolks, 1/4 cup granulated sugar, and 1 pinch kosher salt until smooth and the sugar is mostly dissolved.
• Add the 1 1/4 cups whole milk and 3/4 cup heavy cream to the yolk mixture and whisk until fully combined.
• Pour the mixture into a saucepan and set over medium-low heat. Whisk constantly and heat until the mixture is hot, steaming, and slightly thickened with small bubbles forming at the edges—do not let it boil.
• Remove the saucepan from the heat immediately to avoid curdling. Stir in the 1 1/2 teaspoons vanilla extract.
• Place 1 cup semisweet chocolate chips in a heatproof bowl. Pour the hot custard over the chocolate chips and let sit 1 minute, then whisk until the chocolate is completely melted and the custard is smooth.
• Pour the custard into individual serving cups or a large bowl. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.
• Garnish with fresh fruit, if desired, and serve chilled.