Position oven rack to center position and preheat oven to 300°F/149°C.
To make the chocolate custard, place the whipping cream in a saucepan. Bring to a boil and remove from the heat. Add chocolate and vanilla and stir until mixture is smooth and glossy. Set aside to cool. In a separate bowl mix sugar and egg yolks and add to cooled chocolate mixture. Whisk till blended.
Place six ½ cup (120ml) ramekins or custard cups in a shallow rimmed baking pan. Evenly divide the chocolate custard between the cups. Set the baking tray in the oven and pour enough hot water into the baking pan to come halfway up the sides of the ramekins. Bake for 35-40 minutes until custard is set. Cool and refrigerate till ready to serve. (Crème brûlée can be prepared 1 day ahead; cover tightly and refrigerate).
Just before serving, sprinkle each ramekin with 2 teaspoons (10ml) of sugar. Cover evenly. Using a crème brûlée torch melt the sugar until the sugar becomes caramelized. It should look clear. Let cool for 5 minutes and serve.
Chef Note: If you do not have a crème brûlée torch, place ramekins approximately 2” (5cm) under broiler and melt sugar till caramelized.
Position oven rack to center position and preheat oven to 300°F/149°C.
To make the chocolate custard, place the whipping cream in a saucepan. Bring to a boil and remove from the heat. Add chocolate and vanilla and stir until mixture is smooth and glossy. Set aside to cool. In a separate bowl mix sugar and egg yolks and add to cooled chocolate mixture. Whisk till blended.
Place six ½ cup (120ml) ramekins or custard cups in a shallow rimmed baking pan. Evenly divide the chocolate custard between the cups. Set the baking tray in the oven and pour enough hot water into the baking pan to come halfway up the sides of the ramekins. Bake for 35-40 minutes until custard is set. Cool and refrigerate till ready to serve. (Crème brûlée can be prepared 1 day ahead; cover tightly and refrigerate).
Just before serving, sprinkle each ramekin with 2 teaspoons (10ml) of sugar. Cover evenly. Using a crème brûlée torch melt the sugar until the sugar becomes caramelized. It should look clear. Let cool for 5 minutes and serve.
Chef Note: If you do not have a crème brûlée torch, place ramekins approximately 2” (5cm) under broiler and melt sugar till caramelized.
