Instructions

In a small Magefesa saucepan, heat the milk and half-and-half over medium heat just below its boiling point. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs. Return the milk mixture to the saucepan. Reduce heat to low and whisk until thickened, about 1 minute. Remove from the heat. Add the chocolate chips, sugar and a pinch of salt and whisk until melted. Strain the mixture through a medium-mesh sieve into a medium bowl. Pour the mixture into serving glasses. Refrigerate for at least 1 hour.

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