Yield: 6 servings

Method:

Preheat the oven to 275ºF. In a small saucepan combine the milk, heavy cream, sugar, and vanilla bean seeds and pods. Bring the mixture to a boil and stir until the sugar has dissolved. Remove from heat and add the chocolate and cocoa powder; whisk until smooth. Pour the mixture into a bowl and let stand for 15 minutes or until it reaches room temperature.

Meanwhile, fill a tea kettle with water and bring it to a boil on the stove. Remove from heat and set aside.

Whisk the egg yolks into the chocolate mixture, then strain through a fine-mesh sieve. Divide the mixture among six 4-ounce ramekins. Place the ramekins in a large roasting pan. Pour some hot water from the tea kettle into the pan, enough so that it comes halfway up the sides of the ramekins. Bake until the puddings are set but jiggle slightly when gently shaken, about an hour. Remove from the oven and let the puddings cool in the water bath. Remove and chill in the refrigerator for 2 to 4 hours.

To serve, drizzle with olive oil and sprinkle with sea salt.