These wine-infused pots of custard are the perfect ending for a rich winter meal. For convenience, keep some poached cherries in a jar so you can quickly pull together this dessert.
Pour cream, milk and vanilla bean seeds in a medium saucepan. Turn heat on medium; bring to a slight boil.
In a mixing bowl, add egg yolks and sugar. With an electric mixer, beat until creamy.
Slowly pour the egg mixture into the cream, whisking to combine. On low, cook for about 5 minutes, whisking often.
Remove from heat; add chocolate. Stir with a spoon continually until the chocolate has melted.
Divide into six glasses or ramekins and refrigerate for 3 to 4 hours. Top with cherries before serving.
For the cherries:
Cook cherries, wine, sugar and cinnamon sticks in a saucepan over medium heat until the sugar dissolves; simmer for 8 to 10 minutes.