CHOCOLATE CUSTARD
2 cups whipping cream
1 vanilla bean, split lengthwise
3 oz semisweet chocolate, chopped
6 egg yolks
1/4 cup plus 2 tablespoons sugar
GLAZE
3 tablespoons sugar
3 tablespoons firmly packed golden brown sugar
In this delectable creme brulee the rich custard and crunchy sugar topping contrast beautifully.
FOR CUSTARD:
Place cream in heavy medium saucepan. Scrape in vanilla seeds; add pod. Bring to a simmer. Cover saucepan and set aside 30 minutes.
Return cream to simmer. Remove from heat. Discard vanilla bean. Add chocolate and stir until melted and mixture is smooth. Whisk egg yolks and sugar in medium bowl to blend. Slowly whisk in hot chocolate cream. Let cool to room temperature, stirring occasionally, about 15 minutes.
Position rack in center of oven and preheat to 300o F. Arrange six 1/2 cup ramekins in shallow baking pan. Divide cooled mixture among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until custards are just set, about 40 minutes. Cool custards on rack. Cover tightly and then refrigerate.
FOR GLAZE:
Mix sugars together and sprinkle on top of custard. Carmelize sugars with blow torch. Serve.