Ingredients
4 cups heavy whipping cream9 large egg yolks1 cup sugar, divided1 teaspoon vanilla extract1/2 cup semisweet chocolate chips
Preparation
In a large saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove cream from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla. Set aside.
In a microwave, melt chocolate chips; stir until smooth. Slowly whisk in 2 cups cream mixture until smooth. Transfer to 8 ungreased 6-oz. ramekins or custard cups.
Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming layers. Place ramekins in a baking pan; add 1 in. boiling water to pan.
Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
If using a creme brulee torch, sprinkle custards with remaining sugar; heat until caramelized. Serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until caramelized. Refrigerate for 1-2 hours or until chilled.
