Red velvet pot de creme (stovetop chocolate pudding)

Put the egg yolks, milk and cream in a saucepan and whisk to break the yolks and combine.

Cook over medium heat, stirring almost constantly with a whisk or spatula, until very hot and steaming, about 160F, but not simmering.

Take off the heat, add the broken-up chocolate, swirl gently and let sit about 2 minutes to soften.

Meanwhile add the pinch of salt, vanilla extract and red food coloring if using.

Add the cream cheese and whisk, first working in the chocolate, then breaking up the cream cheese.

If specks of cream cheese remain, blend a few seconds on high with a stick blender or blender.

Transfer to four-ounce canning jars before it starts to set.

Tap the jars to bring air bubbles to the surface.

Cover and refrigerate until cold and firm, overnight or a couple of hours.

Pipe sweetened whipped cream on top, turning the jar for a swirl.

Dust lightly with cocoa.