3/4 cup egg yolks (approx 9 large eggs)
1 quart / 950ml heavy cream
1/2 cup granulated sugar
1 vanilla bean, split lengthwise, seeds removed and reserved
6oz / 170gm bittersweet chocolate (65+%), chopped
Crack the egg yolks into a medium bowl and set aside.
In a small quart saucepan over medium-high heat, combine the cream, sugar and vanilla seeds. Bring to a simmer.
Ladle some of the hot cream into the egg yolks, whisking constantly to prevent curdling.
Return egg and cream mixture to the saucepan over medium-high heat. Continue to whisk until thickened, about 5-7 minutes.
Remove from heat, still stirring, and add the chocolate all at once. Keep stirring until the chocolate is fully melted and smooth.
Divide among four 1-cup ramekins, or multiple smaller ones.
Chill in the refrigerator until set, approx 2-3 hours.
Ganache: Warm 3/4 cup heavy cream in a saucepan. Combine it with the chocolate in a small bowl and let sit, undisturbed, for 3-4 minutes. Stir until completely melted. Pour onto set pot de creme. Sprinkle with grated chocolate.
Cookie crumbs: Process Oreo biscuits (remove filling) in a food processor until fine. Spoon onto set pot de creme.
Recipe adapted from Tasting Table.