I have been on a dessert kick lately. I love a great Creme Brulée. I love the different texture contrast between the custard and the sugar crust. Here is a chocolate version.
6 Egg Yolks
3/4 cup granulated Sugar
1 quart Heavy CReam
6 ounces Chocolate, finely and evenly chopped
1 Vanilla Bean, seeds scraped
Combine yolks and sugar in a mixing bowl. Bring cream to simmer, add vanilla seeds and chocolate. Let rest in order for chocolate to melt. Add cooled cream mixture to sugar and yolk mixture and blend. Place in ramekins, in a water bath, in 350 degree oven for approximately 20 minutes, until set. Remove and chill. Before serving, sprinkle sugar on top and torch to caramelize. Serve.