1 cup (250 mL) whipping cream
1 cup (250 mL) light cream
4 oz (112 g) semi-sweet chocolate, finely chopped
4 egg yolks
3 tbsp (40 mL) sugar
1 tsp (5 mL) vanilla
1/4 cup (50 mL) sugar

In a heavy saucepan, combine whipping cream and light cream; bring to a boil. Remove from heat and stir in chocolate until smooth. Whisk together egg yolks, 3 tbsp (40 mL) sugar and vanilla until well blended. Gradually whisk in chocolate mixture. Divide mixture among six 1/2 cup (125 mL) heatproof ramekins. Place ramekins in a roasting pan. Add enough hot water to come halfway up sides of ramekins. Bake at 300ºF (150ºC) until custards are set, about 40 - 45 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight. Sprinkle remaining sugar evenly over tops of custards. Place custards in a metal baking dish filled with ice and water. Broil until sugar turns golden brown, about 3 minutes. Watch carefully, rearranging custards if necessary to avoid burning. Refrigerate custards, uncovered, for 1 - 2 hours. Serves 6.

Cook's Note: When using a small blowtorch for caramelizing sugar on Creme Brulee, use only heatproof baking dishes. Place baking dishes on a heatproof surface. Stop torching just before the desired degree of doneness is reached as sugar will continue to cook for a few seconds after flame has been removed. Chill Creme Brulee 15 - 20 minutes before serving.
Last updated on February 15, 2019