Chocolate Crème Brûlée

Description
Smooth, rich, creamy, with a great caramel crust, and best of all chocolate, this crème brûlée is enriched and enhanced with the semisweet chocolate.



Custard

 * 2 cups whipping cream
 * 1 tablespoon vanilla extract
 * 3 ounces semisweet chocolate, chopped
 * 6 egg yolks
 * 6 tablespoons sugar, brown or white only

Topping

 * 3 tablespoons sugar, white only or (5 teaspoons muscovado)
 * 3 tablespoons firmly packed brown sugar

Custard

 * 1) Place cream in a heavy, moderate saucepan.
 * 2) Bring to simmer and remove from heat.
 * 3) Add vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth.
 * 4) Whisk egg yolks and sugar in medium bowl to blend.
 * 5) Slowly whisk with the hot chocolate cream.
 * 6) Let cool to room temperature, stirring occasionally, about 15-20 minutes.
 * 7) Position rack in center of oven and preheat to 300°F.
 * 8) Arrange six ½ cup ramekins or custard cups in a shallow baking pan.
 * 9) Divide cooled chocolate mixture among them.
 * 10) Pour enough hot water into baking pan to come halfway up sides of ramekins.
 * 11) Bake until custards are just set, about 40 minutes.
 * 12) Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate). Serve cold and plain with the sugar-based topping.

Topping

 * 1) Preheat the broiler. Mix sugars together.
 * 2) Sprinkle over custard in an even layer.
 * 3) Place ramekins on a baking sheet.
 * 4) Broil 2 inches away from heat source just until sugar melts and begins to caramelize.
 * 5) Let stand 5 minutes before serving.