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1
Position a rack in the middle of the oven and preheat the oven to 300F.
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2
Have ready six 7-ounce shallow, oval ramekins or creme brulee dishes.
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3
In a small bowl, combine the egg yolks with 2 tablespoons of the sugar.
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4
Gently whisk, without beating in air, until smooth and the sugar begins to dissolve.
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5
Set aside.
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6
In a large heavy saucepan heat the cream with the split vanilla bean and 2 tablespoons sugar until it comes to a simmer.
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7
Remove from the heat.
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8
Lift out the vanilla bean and let cool a minute.
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9
Holding the bean over the cream, gently scrape loose all the seeds with the back of a paring knife so they fall into the pot.
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10
Discard the empty pod or rinse and let dry for vanilla sugar.
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11
(Place the dried pod in a sugar canister.)
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12
Stir in the chocolate until thoroughly melted and smooth.
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13
Pour one-third of the chocolate mixture into the egg mixture and stir to combine.
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14
Then add the remaining chocolate mixture, gently stirring until smooth.
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15
Strain the custard through a fine-mesh sieve into a large measuring cup.
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16
Pour about 3 ounces into each ramekin, about 1/2 inch deep.
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17
Firmly tap the base of each cup on the counter to remove any bubbles.
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18
Arrange the ramekins in a heavy-rimmed baking sheet or roasting pan.
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19
Put the baking dish into the oven and fill with 1/2 inch simmering water for a bain-marie.
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20
Bake the custards for 20 minutes, or until set.
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21
The tops should be glossy and the surface should move evenly when shaken.
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22
If the center moves independently, return to the oven.
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23
With a wide spatula, lift and transfer the custards to a rack to cool.
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24
Then transfer to the refrigerator to thoroughly chill, 2 to 4 hours, uncovered.
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25
About an hour before serving, sprinkle a tablespoon of sugar over each chilled custard.
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26
Holding a propane or butane torch several inches from the surface, begin passing the flame back and forth until the sugar begins to melt and caramelize.
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27
Your goal is a thin crisp crust so that each bite of custard is accompanied by a bite of caramel.
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28
Refrigerate to set the crust, about 30 minutes but not too long.
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29
Lengthy refrigeration will cause the caramel to weep.
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30
For the creamiest consistency, serve at room temperature.
