Chocolate Crème Brûlée

Preheat oven to 325ºF.

In the stove, heat the cream in a small saucepan over medium heat until it starts to simmer. Add the chocolate chips and whisk until smooth. Set aside.

In a bowl, beat the egg yolks, whisking them vigorously with 1/3 cup sugar. Then temper the cream into the yolks, by adding about an ounce while whisking to avoid cooking the eggs. Add the rest of the cream, stirring well. Strain the mixture into another bowl.

Prepare the water bath. Place a towel in the bottom of a rectangular roasting pan and insert the 4 ramekins. Fill each ramekin with the cream almost to the top and pour boiling water into the roasting pan enough to reach halfway up the sides of the ramekins. Be careful not to let any water fall into the ramekins.

Bake for about 35 minutes. The crème brûlée should be wiggling like jelly when you take them out of the oven. Carefully remove from the roasting pan and place the ramekins in the fridge until completely chilled (about 4 hours).

To assemble, pour the remaining sugar on top of each ramekin (about 1 tablespoon per ramekin) and burn with a kitchen torch until golden brown. This is better done just before serving.