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1
In a medium saucepan, scald the cream until bubbles form around the edge of the pan.
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2
Place the chocolate chips in a small microwave-safe bowl or cup, and microwave them for 30 seconds. Stir chocolate chips; place back in microwave and cook for another 30 seconds. Repeat step until chocolate chips are melted. Set aside.
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3
In a medium bowl, whisk the egg yolks together. Pour the sugar into the egg yolks while whisking quickly. (It is important to whisk the eggs while adding the sugar, so you don't create a chemical reaction that causes the egg to burn.)
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4
To temper the egg/sugar mixture, slowly whisk the melted chocolate into it, adding about 2 tablespoons at a time. Slowly pour the scalded cream into the chocolate egg mixture and whisk to combine completely. Add the vanilla bean paste to the creme mixture and stir to combine.
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5
Pour the mixture into a medium pitcher so you can easily divide the creme between the six ramekin dishes (1/2 cup per ramekin). Fill each ramekin about 1/2 inch from the top of dish. Arrange ramekins on the Perforated Steamer Tray.
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6
Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Add 4 cups of cold water to Water Basin Pan and place Perforated Steamer Tray with ramekins in place. Cover with Lid.
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7
On STEAM mode, cook the Creme Brulee for 25 minutes. Remove ramekins from Steamer, and let them cool to room temperature. Place them in the refrigerator to chill for 2 hours.
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8
Sprinkle a small amount of white sugar on top of Creme Brulee. With a small blow torch, direct the flame on top of Creme Brulee to melt the sugar and turn it golden brown in color. Do not get too close to the sugar topping, as it will burn. Garnish with a raspberry, strawberry or mint leaf. Serve immediately.
