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1
Heat the quart of heavy cream in a double boiler.
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2
Add 1/4 cup of the sugar.
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3
Whisk over heat till mixture reaches 150.
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4
Add chocolate chips and continue whisking until chocolate melts.and keep on a low heat.
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5
Place the nine yolks in a mixing bowl and add remaining sugar (1/4 cup).
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6
Whisk eggs and sugar together.
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7
Begin adding the cream/chocolate mixture ( a little at a time) into the egg yolks.
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8
Do not add all at once as you don't want scrambled eggs, do you?
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9
You really need to temper the eggs if you want a smooth custard.
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10
Continue adding until all ingredients are well incorporated.
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11
Strain the mixture into another mixing bowl to make sure there are no bits of scrambled egg in the mixture.
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12
Refrigerate overnight.
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13
This extra time in the fridge ensures a creamy texture for the creme brulee.
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14
After the mixture has chilled overnight, ladle into 5-oz ramekins, filling to just below the rim.
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15
Place in a 9x13 baking pan and fill the bottom of the pan with about an inch of hot water.
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16
The water will ensure a nice, even baking.
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17
Place the pan in a preheated 300 oven and bake for about an hour, until the custards are film on top.
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18
Remove the desserts from the oven, drain off the water and place in the refrigerator for six hours.
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19
Remove from the fridge after the six-hour period and blot off any moisture that might have accumulated on the surface of the custards.
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20
Coat the top of each with brown sugar and using a gourmet's torch, brown and caramelize the sugar on top.
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21
Add mini marshmallows and graham crackers.
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22
Using the torch one more time, toast the marshmallows and serve right away.
