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Preheat oven to 300F.
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Place eight 6-oz.
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ramekins in a shallow baking pan.
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Pour cream into a medium saucepan.
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Split vanilla bean down center and, using the side of a small paring knife, scrape vanilla seeds into cream.
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Drop in the vanilla bean.
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Heat over medium heat until cream begins to simmer slightly.
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In a large bowl, beat egg yolks and 5 tbs.
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sugar with a hand mixer for 4-5 minutes or until mixture is thick and light in color.
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When cream has just begum to simmer, remove vanilla bean and discard.
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Remove cream from heat and add chocolate.
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Let mixture stand for 30 seconds to melt chocolate, and then whisk until smooth.
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Slowly drizzle 1/4 cup of chocolate mixture into egg yolk mixture, beating on low speed.
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Continue adding chocolate mixture slowly, scraping the bottom and sides of the bowl with a rubber spatula.
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Pour the mixture back into the saucepan and cook over low heat for 2 minutes, stirring constantly until it thickens slightly.
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Pour the custard into the ramekins, filling each 2/3 full.
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Place baking pan with ramekins into the oven and, using a small pitcher or measuring cup with a spout, pour enough hot water into the baking dish to come halfway up the sides of the ramekins.
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Bake for 25-30 minutes or until custard is almost firm and jiggles just slightly when ramekins are moved.
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Leaving the baking pan in the oven and using a wide metal spatula in one hand and an oven mitt on the other hand, gently lift the ramekins out of the hot water one at a time.
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Cool to room temperature (about 30 minutes).
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Refrigerate for 2-24 hours.
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When ready to serve, sprinkle 1 1/2 teaspoons sugar over each custard and using kitchen torch, very carefully heat and melt the sugar until it caramelizes.
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Caramelizing Using Broiler: If you don't have a kitchen torch, you may use your broiler to caramelize the sugar topping.
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Place oven rack directly under broiler.
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Preheat broiler to medium-high heat.
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Place ramekins on a baking sheet and slide under broiler.
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Watch closely and give the baking sheet a 180-degree turn after 3-5 minutes or until sugar topping begins to brown.
