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1
Position oven rack in the middle of the oven; preheat oven to 325u00b0; lightly butter or spray the ramekins.
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2
In a saucepan over low heat, heat the cream, 1/2 cup of sugar, honey, and chocolate until hot and steam rises, stirring occasionally, about 5 minutes; do not boil.
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3
In a big bowl, whisk the egg yolks until slightly thickened; slowly add the warm cream mixture, whisking constantly.
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4
Set the ramekins in a large baking pan lined with a dish towel.
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5
Place several berries and a dash of chambord into each ramekin.
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6
Ladle the cream mixture into the ramekins; place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
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7
Bake, uncovered, for 35 minutes.
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8
Carefully remove the baking pan from the oven; the custards may appear a little loose, but they will firm up after chilling.
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9
Using a dish towel, carefully remove the ramekins from the water bath and cool to room temperature on a baking rack.
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10
Cover the ramekins with plastic wrap and refrigerate until chilled, for at least 2 hours, or even overnight.
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11
When ready to serve, position oven rack in the second-highest position and preheat the broiler.
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12
Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
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13
Sprinkle each one evenly with 2 teaspoons of the remaining sugar.
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14
Set the ramekins on a baking sheet and slide it under the broiler.
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15
Broil, watching constantly and rotating the pan for even carmelization, until the toppings are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
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16
Alternatively, you may brown the tops with a torch for about 1-2 minutes.
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17
Serve immediately; garnish with whipped cream, a few fresh berries, and a sprig of mint, if desired.
