Dark Chocolate Crème Brûlée

Instructions

1. 1

   Preheat your oven to 150°C (300°F).

2. 2

   In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

3. 3

   Remove the mixture from the heat and add in the dark chocolate. Let it sit for 1 minute, then stir until the chocolate is melted and the mixture is smooth.

   Tip: Be patient, as this can take a minute or two.

4. 4

   In a small bowl, whisk together the egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.

5. 5

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

6. 6

   Strain the mixture into 4-6 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

7. 7

   Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

8. 8

   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

9. 9

   Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.

   Tip: Be careful not to burn the sugar.

10. 10

    Serve chilled, with the caramelized sugar on top.