French Custard (Pots De Creme)

This is from the Food & Wine magazine. I'm posting it here to try later. This may be refrigerated for up to three days.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 10  ounces  milk chocolate, finely chopped
• 3  ounces bittersweet chocolate, finely chopped
• 1  cup  whole milk
• 1  cup heavy cream
• 1⁄4 cup sugar
• 5  large  egg yolks
•  creme fraiche and  chocolate shavings, garnish

Directions

1. Mix the two chocolates together In a large heat-proof bowl.
2. In a medium saucepan, bring the milk, cream and sugar to a boil, whisking constantly until the sugar is dissolved.
3. Whisk the egg yolks in a medium heat-proof bowl. Gradually whisk the egg in a medium heat-proof bowl. Gradually whisk in half the hot cream mixture.
4. Whisk the egg-and-cream mixture into the saucepan. Cook over moderate heat, stirring with a wooden spoon until the custard coats the back of the spoon (about 4 minutes).
5. Pour the custard over the chocolate. Let stand for 2 minutes then stir until smooth.
6. Transfer to a blender and puree for about a minute.
7. Pour into eight 4 ounce ramekins. Refrigerate (at least 2 hours).
8. About 15 minutes before serving, remove from refrigerator and let stand at room temperature (for 15 minutes). Then garnish with creme fraiche and chocolate shavings -- serve.