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Separate the eggs, placing the egg whites into a stainless steel or other non-reactive bowl and the yolks into a separate small bowl.
Heat the milk in a small saucepan over medium-low heat just until steaming – watch carefully so the milk doesn’t scorch.
Add the chocolate chips, maple syrup and sea salt to the hot milk. Remove from the heat and whisk vigorously until the chocolate is fully melted.
Whisk the egg yolk into the warm chocolate milk, then return to the heat and cook, stirring constantly, until the liquid thickens just slightly and the spoon starts to “skid” across the bottom of the bowl. Don’t overcook or you’ll scramble the eggs. Remove from the heat and pour the custard through a fine mesh strainer into a clean bowl.
Whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the custard until evenly combined. The mixture will be light brown and frothy.
Divide the custard evenly between 4 4-oz. ramekins or other shallow cups. Refrigerate for at least 4 hours until set. Serve with additional sea salt for garnish.