To make the custard, place cream into a medium saucepan. Bring to simmer and remove from heat. Add in vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth. Let cool.
In a medium bowl, whisk together the egg yolks and sugar and blend completely. Slowly whisk egg mixture into the cooled chocolate cream until fully combined. Let cool to room temperature.
Position oven rack to center of oven and preheat to 300°F/150°C. Arrange six ½ cup (125ml) ramekins or custard cups in a shallow baking pan. Divide cooled chocolate mixture among them. Create a bain marie (water bath) by pouring enough warm water into the baking pan to reach halfway up sides of ramekins. Bake until custards are just set, about 40 minutes.
Cool the custards on racks (can be baked ahead; covered tightly and refrigerated). Just before serving, sprinkle each ramekin with 1 teaspoon (5g) of sugar. Cover evenly. Using a small crème brûlée torch, melt the sugar until caramelized. It should look clear and glass-like. Let cool for 5 minutes and serve.
(Note: If you do not have a crème brûlée torch, place ramekins approximately 2” (5cm) under broiler and melt sugar.)
To make the custard, place cream into a medium saucepan. Bring to simmer and remove from heat. Add in vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth. Let cool.
In a medium bowl, whisk together the egg yolks and sugar and blend completely. Slowly whisk egg mixture into the cooled chocolate cream until fully combined. Let cool to room temperature.
Position oven rack to center of oven and preheat to 300°F/150°C. Arrange six ½ cup (125ml) ramekins or custard cups in a shallow baking pan. Divide cooled chocolate mixture among them. Create a bain marie (water bath) by pouring enough warm water into the baking pan to reach halfway up sides of ramekins. Bake until custards are just set, about 40 minutes.
Cool the custards on racks (can be baked ahead; covered tightly and refrigerated). Just before serving, sprinkle each ramekin with 1 teaspoon (5g) of sugar. Cover evenly. Using a small crème brûlée torch, melt the sugar until caramelized. It should look clear and glass-like. Let cool for 5 minutes and serve.
(Note: If you do not have a crème brûlée torch, place ramekins approximately 2” (5cm) under broiler and melt sugar.)
