Part 3/7:
While the caramel sets, it’s time to create the custard base. In a heavy-bottomed saucepan, combine milk, heavy cream, and quality bittersweet chocolate over medium heat. Adding just a pinch of cinnamon introduces a delightful hint of spice, augmenting the chocolate’s richness without overwhelming sweetness.
It’s important not to rush the heating—doing so allows the spices to properly infuse into the mixture. While waiting for the chocolate to melt, mix egg yolks with a bit of sugar to create a homogenous blend. This prevents lumps from forming during cooking.