Preheat oven to 300F.
Bring whipping cream and milk to a boil on low heat. The second it starts to boil, take it off the heat. Add chocolate shavings and whisk until smooth. In another bowl mix together yolks, brown sugar and cayenne. Slowly spoon chocolate mixture into yolks. It is important to take your time with this step because the chocolate is hot, and if you dump it into the eggs in one shot you’ll end up with chocolate scrambled eggs. Pour mixture into little pots or espresso cups and cover with foil. Pierce some small holes in the foil so steam can escape and place the jars into a roasting pan. Fill the roasting pan with water halfway up the sides of the jars so that they bake evenly. Bake for 35 minutes. Cool pots on counter for 35 minutes and then put them in the fridge for 3 hours to chill. Sprinkle with fleur de sel and serve.