Salted Chocolate Crème Brûlée

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

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

3. 3

   In a separate bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.

   Tip: Be careful not to scramble the eggs.

4. 4

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

   Tip: Don't let the mixture boil.

5. 5

   Remove the saucepan from the heat and stir in the unsalted butter and high-quality dark chocolate until melted and smooth.

   Tip: Let the mixture cool slightly.

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.

   Tip: This will help the crème brûlée cook evenly.

7. 7

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

   Tip: Don't overbake.

8. 8

   Remove the ramekins from the water bath and let them cool to room temperature.

   Tip: Cover with plastic wrap 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 by using a kitchen torch or placing the ramekins under the broiler for 1-2 minutes.

   Tip: Be careful not to burn the sugar.

10. 10

    Sprinkle a pinch of flaky sea salt over the top of each ramekin.

11. 11

    Serve chilled, with the caramelized sugar on top.