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1
In a heavy medium saucepan, combine the milk, cream, and sugar.
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2
Split the vanilla bean and scrape the seeds into the milk mixture.
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3
Add the pod and bring to a boil over medium heat.
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4
Remove from the heat and let steep for 30 minutes, or until the mixture cools to room temperature.
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5
Discard the vanilla pod or reserve for another use.
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6
Place a rack in the center of the oven and preheat the oven to 300F.
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7
Lightly beat the egg yolks with a fork, then whisk into the milk mixture.
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8
Strain the custard through a fine-mesh strainer into a 2- to 3-quart shallow gratin dish.
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9
Place the gratin dish in a large deep baking pan or a roasting pan.
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10
Pour enough very hot water into the pan to come three-quarters of the way up the gratin dish.
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11
Bake for 45 minutes.
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12
Check the custard by gently shaking the dish; the custard should be set but still move slightly.
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13
Test by inserting a knife into the custard; it should come out clean and almost dry.
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14
If necessary, cook the custard for 5 to 10 minutes longer, checking often.
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15
Carefully remove the gratin dish from the water bath.
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16
Let cool to room temperature, then cover and refrigerate until cold, at least 4 hours overnight.
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17
Melt the chocolate and butter in the top of a double boiler set over gently simmering water, stirring occasionally until smooth.
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18
Remove from the heat and let sit in a warm spot until tepid or barely warm.
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19
(If the chocolate is too hot when added to the yolks, the yolks could curdle; if the chocolate is too cool, flakes of chocolate may form in the yolks.)
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20
The mousse is best made with a whisk or with a hand mixer; a stand mixer may not be able to whisk such a small quantity.
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21
In a medium bowl, whisk the egg yolks with 1 tablespoon of the sugar until a slowly dissolving ribbon forms when the whisk is lifted.
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22
Fold in the tepid chocolate.
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23
In a medium bowl, using a clean dry whisk or beaters, beat the egg whites with the cream of tartar until soft peaks form.
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24
Add the remaining 1 tablespoon sugar and continue beating until barely stiff peaks form.
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25
Gently fold half of the whites into the chocolate mixture, then fold in the remaining whites.
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26
Spoon the chocolate mousse over the chilled custard, smoothing the top with a small offset spatula.
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27
Wipe the rim of the dish with a damp towel to remove any chocolate.
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28
Cover with plastic wrap and refrigerate for at least 6 hours, or, preferably, overnight.
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29
Thirty minutes before serving, remove the creme brulee from the refrigerator.
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30
Sprinkle the sugar in an even layer over the top of the mousse.
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31
If using a torch, work from one end of the dish to the other.
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32
Adjust the level of the torch as necessary to regulate the heat, moving the flame over the surface to caramelize the sugar.
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33
If using a broiler, place a rack on the highest level and preheat the broiler.
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34
Broil until the sugar is melted and caramelized, about 2 minutes.
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35
Watch carefully, and move or turn the dish as necessary for even caramelization.
