Durant's-style Chocolate Creme Brulée

  • 18 oz heavy cream
  • 3 oz granulated sugar
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 3 oz semisweet chocolate, finely chopped
  • 5 egg yolks, well beaten image placeholder

Mix cream, sugar, vanilla extract and salt in a heavy pot; bring to a boil. Remove from heat.

Add chocolate; stir until completely melted. Slowly add mixture to eggs, whisking vigorously until combined

Pour water halfway up ramekin sides in a baking dish. Fill ramekins almost full with mixture. Cover with foil; poke vents.

Bake 30 minutes at 325° F until almost set, then uncover. Bake 5 more minutes.

Refrigerate for 4 hours.

Makes 8 to 10