Creamy Chocolate Creme Brulee

Instructions:

1. Preheat the oven to 300°F (150°C).
2. In a medium saucepan over medium-low heat, combine 2 cups heavy cream, 1/2 cup whole milk, and 1/4 tsp salt; heat until small bubbles form around the edges, but do not let it boil.
3. Remove the saucepan from heat and whisk in 6 oz finely chopped bittersweet chocolate and 2 tbsp unsweetened cocoa powder until the mixture is smooth and glossy, then stir in 1 tsp vanilla bean paste.
4. In a separate bowl, whisk 5 large egg yolks and 1/2 cup granulated sugar until the mixture is pale and slightly thickened.
5. Slowly pour about 1/2 cup (120ml) of the hot chocolate cream into the egg mixture, whisking vigorously to temper the eggs.
6. Gradually whisk in the remaining hot chocolate cream until fully combined.
7. Pour the custard mixture through a fine-mesh strainer into a pitcher to remove air bubbles or undissolved chocolate.
8. Place four 6 oz ramekins inside a deep baking pan and divide the custard evenly among them.
9. Carefully pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins.
10. Bake for 30–36 minutes until the edges are set but the center still has a gentle jiggle when nudged.
11. Remove ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 4 hours.
12. Just before serving, sprinkle a thin, even layer of the 4 tbsp superfine sugar across the top of each chilled custard.
13. Using a kitchen torch in small circular motions, melt the sugar until it turns a dark golden glass, or place ramekins on the top rack under the oven broiler on high for 1–3 minutes, watching constantly.
14. Let the sugar crust harden for 2 minutes before serving.