1 1/2 cups whole milk
1 1/2 cups heavy cream, divided
6 egg yolks
6 ounces Mexican chocolate (preferably Abuelita brand), finely chopped
6 ounces bittersweet chocolate, finely chopped
1/2 cup toasted pumpkin seeds
3 tablespoons sugar, divided
1 teaspoon vanilla extract
Maldon salt or another coarse sea salt, for garnish
In a medium, heavy-bottomed saucepan, combine the milk and 1/2 cup of the cream and bring to a simmer over medium-high heat, then reduce heat to medium.
Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly whisk about 1/4 cup of milk mixture into eggs to temper them, then transfer eggs to saucepan, whisking to combine.
Cook custard, stirring frequently, until it is slightly thickened. Immediately add the chopped Mexican and bittersweet chocolates to pan. Remove pan from heat. Stir until chocolate is melted and incorporated into custard.
Strain mixture into a large, glass measuring cup or bowl. Ladle chocolate into small bowls. Refrigerate custards until set and chilled, at least 6 hours but preferably overnight.
To candy pumpkin seeds for garnish, combine the pumpkin seeds and 1 tablespoon of the sugar in a medium, nonstick pan over medium-low heat. Cook, stirring frequently with a heat-resistant spatula, until sugar is melted and coats pumpkin seeds. Remove from heat and spread seeds on a greased or parchment-lined baking sheet so seeds do not stick together as they cool.
In a large bowl using a whisk or hand mixer, beat together remaining 1 cup heavy cream with the vanilla extract and remaining sugar to form stiff peaks.
Serve pots de creme with a dollop of whipped cream, a sprinkling of candied pumpkin seeds and a pinch of the coarse salt. Makes 4 to 6 servings.