Preheat the oven to 300F(150C) and place a form or tray with water in the middle of the oven.
Chop up the chocolate.
Whisk the egg yokes and sugar until porous. Add the chocolate.
Bring the milk and whole cream to a quick boil. Let it cool for a few minutes and add it to the whisked egg yokes. Mix it together until the chocolate is melted. Add the Salt.
Add the mixture to shallow heatproof ramekins. Add the ramekins to the water bath and let them bake for 40 min. Refrigerate for at least 1h to overnight.
Sift 1 tbsp brown sugar + 1tbsp white sugar evenly over the custard and melt the sugar with a torch. Alternatively, broil the sugar for 2 minutes in the oven. Be careful so it doesn't burn.
Remove for the heat and allow it to cool in the fridge.
Garnish with sliced chocolate.
Calories: 215kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 132mg | Sodium: 29mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g