You will need eight 1 ½ cup ramekins (preferably short and wide). I like to serve them with a sliced strawberry on top.
- 4 cups heavy cream
- 1 vanilla bean
- 6 egg yolks
- ½ cup sugar, plus 2/3 cup for sugar topping
- 3 teaspoons cocoa powder
- ¼ cup dark chocolate bar, shaved
- Pre-heat your oven to 325 degrees.
- Pour cream into a medium sauce pot over medium/high heat. Cut the vanilla bean in half lengthwise and scrape the seeds out, place the seeds and pod into the cream and bring to a simmer and then remove from the heat.
- Meanwhile, in a large bowl whisk together egg yolks and ½ cup sugar until the egg yolks become lighter and pale yellow (about 2-3 min). In a separate medium bowl add the cocoa and chocolate and set aside.
- While the cream is still hot but not simmering, remove the vanilla bean and discard it. Slowly pour the hot cream into the egg mixture a half-cup at a time and whisk rapidly until the cream and eggs are fully incorporated. (If you add the hot cream too fast the eggs could scramble and the custard would need to be remade).
- Pour half of the custard mix into the bowl with the chocolate and stir until the chocolate is melted and the cocoa is fully incorporated.
- Place the ramekins into a roasting dish or baking dish, evenly pour the custard mix into the ramekins. Place the custard into the oven and pour water into the roasting dish so that it comes half way up the side of the ramekins, creating a water bath.
- Bake for 40-45 minutes. Place in the fridge until chilled or up to 2 days.
- When ready to serve, sprinkle about 1- 1 1/2 Tablespoons over each custard and with a blow torch about 3-4 inches always brulee the sugar until golden.