Chocolate Crème Brûlée
2 cups cream
1/4 cup plus 3 tablespoons sugar
75g chocolate bits (about 1/2 cup)
5 large egg yolks
Preheat oven to 120°C. Heat cream and 1/4 cup sugar in a small saucepan over medium heat, stirring, until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth. Whisk remaining 3T sugar with the egg yolks in a medium bowl. Slowly pour cream mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve. Pour custard into four ramekins. Transfer ramekins to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of ramekins. Bake until custards are just set, 1 hour to 1 hour 10 minutes. Carefully remove from water, and let custards cool. Refrigerate for 1 hour. Top each with 1t sugar. Hold a small handheld kitchen torch at a 90-degree angle 8-10cm from surface of custard. Move flame back and forth until surface is caramelized. Alternatively, broil custards on top rack in the oven until caramelized, 1 to 2 minutes.