Time for this classic dessert on Crème Brûlée Day. One of our favorite dessert to make and eat – delicious baked chocolate custard topped with that amazing crackling burned sugar crust. Perfect for popping open with a spoon and digging in.

1 ¼ cups heavy cream
½ cup whole milk
2 ounces chopped dark chocolate
3 large egg yolks
1/3 cup vanilla sugar
Extra vanilla sugar for the topping

Preheat the oven to 325˚F. Place six ramekins into a large cake pan or roasting pan. Heat an electric or stovetop kettle full of water to hot.

Add the cream and milk to a large saucepan, bring to just to a boil. Remove from the heat and add the chopped chocolate; stir to melt completely.

In a medium bowl, whisk the egg yolks and vanilla sugar together until well blended. While you continue to whisk, slowly drizzle in about ½ cup of the hot chocolate milk and cream mixture; whisk until well combined. Continuing to whisk, slowly pour in the remainder of the mixture and whisk until thoroughly combined.

Pour the mixture evenly into the 6 ramekins. Carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brûlée is just set, but still a little movement in the center, approximately 40 to 45 minutes. Remove and cool completely.

Tightly cover each baked custard with plastic wrap and refrigerate for at least 3 hours, overnight is preferred, and up until to two days. Chilling the custards thoroughly so the sugar is successfully caramelized.

Sprinkle the top of each custard evenly with 1 tablespoon of vanilla sugar. Brown the caramel using a kitchen torch or the broiler in the oven. If broiling, watch carefully, so the topping doesn’t burn.

Serve immediately.