-
1
Preheat the oven to 300 degrees F.
-
2
In a medium saucepan, combine the cream, 3/4 cup sugar, the chocolate, liqueur, cocoa, and vanilla.
-
3
Cook over medium-low heat, stirring occasionally, until bubbles form around the edges of the pan.
-
4
Remove from the heat, and set aside.
-
5
In a large bowl, whisk the egg yolks until just combined.
-
6
Gradually add some of the hot cream mixture into beaten egg yolks, to temper.
-
7
Whisk the egg mixture into the remaining hot cream mixture, stirring constantly.
-
8
If lumps form, pour the mixture into a bowl through a fine wire-mesh strainer.
-
9
Evenly divide the mixture into 6 to 8 flameproof ramekins.
-
10
Arrange the ramekins in a 13 by 9-inch baking dish, and fill the dish with 1 1/2 inches hot water.
-
11
Bake until the custard has set and is firm, about 30 to 45 minutes.
-
12
Let cool on wire racks, then wrap in heavy-duty plastic wrap and chill at least 6 to 8 hours.
-
13
Sprinkle each custard evenly with a little of the remaining 2 tablespoons sugar.
-
14
Broil 5 1/2 inches from heat until sugar melts and becomes a caramel color.
-
15
Remove the custards from the oven and let stand for 5 minutes to allow the sugar to harden.
-
16
Sugar may also be browned with a professional culinary torch.
