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1
Preheat the oven to 300.
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2
In a medium saucepan, combine the cream, milk, brown sugar and salt.
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3
Cook over moderate heat, stirring, until the sugar melts and small bubbles appear around the rim.
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4
Remove from the heat and whisk in the chocolate until melted.
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5
Add the vanilla.
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6
In a medium bowl, whisk the egg yolks.
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7
Gradually whisk in the hot cream mixture, then strain the custard through a fine sieve into a bowl.
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8
Set eight 1/2-cup ramekins in a roasting pan.
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9
Pour the custard into the ramekins and add enough hot water to the pan to reach halfway up the sides of the ramekins.
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10
Cover with foil and bake for 35 to 40 minutes, or until the creme brulees are set but still slightly jiggly in the center.
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11
Uncover and let cool in the pan.
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12
Refrigerate until very cold and firm, at least 5 hours.
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13
Set the ramekins in the freezer for 20 minutes, until icy cold.
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14
Preheat the broiler and position a rack 6 inches from the heat.
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15
Place 4 of the ramekins in a baking pan and fill it with ice.
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16
Sprinkle about 2 teaspoons of granulated sugar evenly over each creme brulee and broil for about 1 minute, until the tops are caramelized.
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17
Remove the creme brulees from the ice water and refrigerate just until chilled, about 15 minutes.
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18
Repeat with the remaining creme brulees.
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19
Alternatively, caramelize the sugar with a propane or brulee torch.
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20
Top the creme brulees with the caramel corn and serve.
