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1
Preheat the oven to 350 degrees.
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2
Position a rack in the lower third - but not the lowest position - of the oven.
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3
Put the cream and sugar in a large metal bowl and place it over simmering water.
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4
Stir until the sugar dissolves.
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5
Pour one-half cup, plus three tablespoons, of the mixture into a small mixing bowl and set aside.
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6
Add the chopped chocolate to the remaining mixture in the metal bowl and stir gently over the simmering water until it melts.
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7
The mixture may look speckled, but this is normal.
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8
Remove the chocolate mixture from the heat.
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9
Beat three of the egg yolks, using an electric mixer, until the yolks are light in color and doubled in volume.
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10
Using the lowest speed, add the chocolate mixture.
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11
Arrange four one-cup, oven-proof ramekins or custard cups in a shallow roasting pan.
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12
The cups should not touch.
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13
Pour about one-half inch of boiling water around the cups.
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14
Pour an equal amount of the chocolate mixture into each ramekin.
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15
Bake 40 minutes or until the custard is set but soft in the middle.
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16
Meanwhile, beat the remaining egg yolk slightly and add the reserved unflavored cream-and-sugar mixture.
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17
Spoon an equal portion of this mixture on top of each custard.
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18
Return to the oven for eight to 10 minutes or until set.
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19
Remove the ramekins and let cool to room temperature.
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20
Refrigerate until cold.
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21
Preheat the broiler.
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22
Combine the brown sugar with enough of the boiling water to make a relatively thin, smooth paste.
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23
Using the back of a teaspoon, spread an equal portion of this mixture over the top of each custard.
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24
Place the ramekins on a baking sheet.
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25
Place them about three inches under the broiler heat.
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26
When the sugar bubbles and begins to brown, remove from the heat.
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27
Refrigerate until ready to serve.
