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1
In a heavy saucepan, heat the cream over low heat until it is hot, but do not scald or simmer.
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2
Add the sugar and the chocolate to the hot cream and stir until they are completely melted and the mixture is smooth and well blended.
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3
Remove from the heat and set aside.
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4
In a large mixing bowl beat the egg yolks until they are thick.
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5
Then slowly pour the chocolate mixture into the beaten yolks, mixing until it is very well blended.
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6
Stir in the vanilla and mix well.
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7
Preheat the oven to 350F.
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8
Strain the mixture into a shallow 8- or 9-inch casserole or baking dish.
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9
Set this casserole into a larger container or baking tin, then carefully pour boiling water into the larger container so that the water comes about halfway up the sides of the smaller casserole.
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10
Place the double casserole onto the middle rack of the oven.
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11
Bake for about 40-45 minutes until the creme is just lightly set.
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12
Remove the creme from the hot water bath and let it cool for at least 1 hour.
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13
After the creme has cooler, fill the larger containerf with ice cubes or cracked ice.
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14
Place the creme dish on the ice, making sure that the ice comes part way up the sides or the dish.
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15
(The ice bath ensures that the creme will not cook further while the topping broils.)
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16
Sprinkle the brown sugar evenly over the top of the creme.
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17
Place the double dish under the broiler and it like a hawk.
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18
Broil just long enough for the sugar to melt and bubble.
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19
Don't like it burn.
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20
It should only take a minute or so.
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21
Cool the creme, then chill it throughly and enjoy.
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22
Copyright 1992 by Elizabeth Rozin (All credit goes to her)
