Ramekin cups are lined with melted chocolate before a traditional creme brulee custard is added and they are slowly cooked. Best bit is the 'burnt' sugar on top which is easily done under the grill with no fancy kitchen tools.
1/2 cup chocolate chips
2 cups (500ml) thickened cream
1/4 cup (60g) white sugar
1 pinch salt, to taste
2 teaspoons vanilla essence
5 egg yolks
4 tablespoons white sugar, for top
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Place about 2 tablespoons of the chocolate chips into each of four ramekins. Place them in the microwave and heat on full power for 30 second intervals. Stir and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
Bring a large saucepan of water to a boil.
Meanwhile, in a saucepan whisk together the cream, sugar and salt. Set over medium heat and warm until steam rises from the surface. Then in a separate bowl whisk together the egg yolks and vanilla. When the cream is hot ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
Place a towel in the bottom of a baking dish and place the filled ramekins on top of the towel. Place in the oven and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminium foil.
Bake for 35 to 40 minutes in the preheated oven just until the custard is set. Remove ramekins from the dish and refrigerate for 4 to 6 hours.
Before serving sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's grill to caramelize the sugar. It may take 2 to 3 minutes in the grill. Serve immediately.