Chocolate Creme Brulee

2 Cups Heavy Cream 3 oz bittersweet chocolate chopped

3 egg yolks

6 Tbl Sugar

1 tea vanilla extract

Preheat oven to 325.  Have a pot of boiling water

In a saucepan over medium heat, warm the cream until small bubbles form around the edge of the pan.  2 to 3 mins.  Remove from heat and stir in the chocolate until melted and blended.  Cool slightly

In a bowl whisk together the egg yolks 2 Tbl of the sugar until the mixture is pale yellow and thick ribbons form on whisk, about 5 mins.  Slowly stir in the warm cream and chocolate mixture, stir in the vanilla.

Place four 6 oz ramekins in a deep baking pan.  Pour the chocolate mixture through a fine mesh sieve set over a bowl.  Divide the chocolate mixture among the ramekins.  Add boiling water to fill the pan halfway up the sides of the ramekins and cover the pan loosely with foil.

Bake until the custards are set around the edges.. 25 to 30 mins. Transfer the ramekins to a wire rack and let cool to room temp.  Cover and refrigerate for min of 4 hours up to 2 days.

Just before serving, sprinkle 1 Tbl sugar evenly over the surface of each custard.  Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar bubbles and just turns golden 20 to 30 secs.  Serve right away..