Chocolate and Vanilla Creme Brulee

Directions

• 1. In a large saucepan, heat cream until bubbles form around side of pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla. Set aside.
• 2. In a microwave-safe, melt chocolate chips in a microwave; stir until smooth. Slowly whisk in 2 cups cream mixture until smooth. Transfer mixture to 8 ungreased 6-oz. ramekins or custard cups.
• 3. Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming a second layer. Place ramekins in a baking pan; add 1 in. boiling water to pan.
• 4. Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
• 5. If using a creme brulee torch, sprinkle custards with remaining sugar; heat until caramelized. Serve immediately.
• 6. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until caramelized. Refrigerate for 1-2 hours or until chilled.