– 2 cups heavy cream (or one can of full-fat coconut milk for dairy-free)
– Pinch of salt
– 1 tablespoon vanilla extract
– 3/4 cup dark chocolate chips
– 5 egg yolks
– 1/2 cup sugar
Instructions
Preheat your oven to 325°F. Boil some water and set it aside. In a pot over medium heat, bring the cream, vanilla, and salt to a simmer, whisking to combine. Turn off the heat and whisk in the chocolate chips.
In a bowl, whisk the yolks and sugar together. Slowly add the hot cream while whisking, a few tablespoons at a time, until fully incorporated. If you add it too quickly, the eggs will scramble. Strain through a fine mesh strainer.
Pour the mixture into 4-6 oz ramekins and place them in a baking dish. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes. Mine usually takes 40 minutes. Remove from the oven when the edges are firm but the middle still jiggles. Remove from the water bath and refrigerate for 3-4 hours until set.
Just before serving, sprinkle a thin layer of sugar on top of each creme brulee. Caramelize the sugar with a kitchen torch or broil in the oven for 1-2 minutes until browned. Serve and enjoy!
