The healthy eater charges through the kitchen, dropping detritus. A fine spray of protein powder, half-drowned cubes of tofu, the scorched remains of lentils. Also egg yolks, forbidden on her healthy lips.

You admire the healthy eater, her devotion to protein powder, tofu and lentils. You admire her daily workouts, her fierce determination, her curious green concoctions.

You do not admire waste. And while you point, tight-lipped, to the sponge and mop, you cannot urge her to toss the yolks. Waste not.

And so you melt together chocolate and sugar and cream and whisk in the golden globes. You strain the custard into small glasses and line the fridge with these gleaming beauties. You've done right by the remaindered eggs. And righted some cosmic imbalance.

The French call these little cuties pots de crème au chocolat, but why complicate things?Prep: 5 minutesCook: 15 minutesWait: 2 hoursMakes: 6 servings4 ounces bittersweet chocolate (60 percent cacao)1 cup heavy cream2 tablespoons sugar1 pinch salt3 egg yolks1 teaspoon vanilla extractWhipped cream, recipe followsMelt: Break up chocolate into the top of a double boiler set over simmering water. Pour in cream. Cook, stirring, until chocolate has melted and cream is hot. Stir in sugar and salt.Temper: Whisk a few tablespoons of the hot chocolate into the yolks, then whisk the yolks back into the chocolate. Cook, whisking, until very hot and thick enough to coat the back of a spoon, about 7 minutes. Whisk in vanilla.Chill: Strain custard into a Pyrex measuring cup. Pour into 4 small (2-ounce) cups, leaving some headroom. Chill until cold and set, at least 2 hours.Gild: Top each custard with whipped cream.Whipped creamWhisk ½ cup heavy cream, 1 tablespoon sugar and 1 teaspoon vanilla extract to soft peaks.