Creme Brûlée with a Chocolate Bottom
5 large egg yolk
1/2 cup sugar
2 cups heavy whipping cream
1 tablespoon vanilla extract
2 ounces semisweet or bittersweet good quality chocolate, chopped
2 tablespoons sugar for topping
Preheat oven to 300.
Whisk yolks and 2 cups of sugar together in a large bowl.
Bring cream to a simmer and then whisk cream into the yolks.
Whisk in vanilla extract.
Divide the chocolate into four ramekins. Ramekins should be at least 3/4 cup in size.
Ladle the custard over the chocolate pieces.
Place ramekins in a baking pan and fill baking pan with hot water until it reaches halfway on each cup. (Be careful not to get any water in the ramekins.)
Bake for 55 minutes.
Remove from water and refrigerate overnight.
Remove from refrigerator and preheat broiler to low.
Sprinkle each brûlée with the 2 tablespoons of sugar and carmelize under broiler. This happens fast, keep a close eye.