Chocolate Pot de Creme

1. HEAT oven to 350°F. HEAT half-and-half in medium saucepan until very hot. Half-and half should be steaming but not bubbling. STIR IN chocolate until melted. STIR IN vanilla. Cool slightly. Meanwhile BEAT egg yolks, sugar and salt in medium bowl until blended but not foamy; slowly whisk in chocolate mixture.

2. PLACE six lightly greased 6-oz. custard cups in baking pan large enough to hold cups without touching each other or sides of pan. POUR egg mixture into cups, dividing evenly.

3. PLACE pan on rack in center of 350°F oven; pour very hot water into pan to within 1/2 inch of top of cups. BAKE until knife inserted near center comes out clean, 30 to 35 minutes; center will still be soft. REMOVE cups from water bath at once; cool on wire rack 5 to 10 minutes. SERVE warm or refrigerate until cold.