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1
Preheat oven to 350F.
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2
Whisk egg yolks and 1/3 cup sugar in large bowl to blend.
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3
Pour cream into heavy medium saucepan.
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4
Scrape in seeds from vanilla bean; add bean.
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5
Bring cream to simmer.
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6
Remove from heat.
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7
Gradually whisk hot cream mixture into yolks.
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8
Strain custard into another large bowl.
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9
Transfer scant 2 cups custard to medium bowl.
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10
Immediately add chocolate to remaining custard in large bowl.
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11
Whisk mixture until chocolate melts and custard is smooth.
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12
Divide chocolate custard equally among eight 2/3-cup ramekins.
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13
Place ramekins in large roasting pan.
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14
Pour enough hot water into roasting pan to come halfway up sides of ramekins.
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15
Bake until custard is barely set in center, about 25 minutes.
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16
Transfer ramekins to baking sheet and refrigerate until tops of custards feel firm, about 30 minutes.
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17
Maintain oven temperature.
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18
Spoon vanilla custard evenly over chocolate custard, dividing equally among ramekins.
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19
Place ramekins in large roasting pan.
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20
Pour enough hot water into pan to come halfway up sides of ramekins.
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21
Bake until vanilla custard is barely set in center, about 35 minutes.
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22
Preheat broiler.
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23
Arrange 4 ramekins on baking sheet.
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24
Sprinkle 1 teaspoon sugar over each.
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25
Broil until sugar browns, about 1 minute.
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26
Repeat with remaining 4 custards and 4 teaspoons sugar.
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27
Refrigerate custards at least 1 hour before serving.
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28
(Can be prepared up to 6 hours ahead.
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29
Keep refrigerated.)
