Black-And-White Creme Brulee - cooking recipe

Ingredients

3 3/4 c. whipping cream (divided)
7 1/2 (1 oz.) semisweet chocolate squares
9 egg yolks
3/4 c. sugar
1 1/2 tsp. vanilla
9 Tbsp. light brown sugar

Preparation

Cook 3/4 c. whipping cream and 7 1/2 squares of chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts and mixture is smooth.
Pour into a large bowl.
Whisk together remaining 3 cups of whipping cream, 9 yolks, 3/4 c. of sugar and 1 1/2 tsp. vanilla until sugar dissolves and mixture is smooth.
Whisk 1 1/2 c. of egg mixture into chocolate mixture until smooth.
Cover and chill remaining egg mixture.
Pour chocolate mixture evenly into 9 (8 oz.) custard cups; place cups in a 13x9-inch pan.
Add hot water to pan to a depth of 1/2 inch.
Bake at 325\u00b0 for 30 minutes or until almost set.
(Center will be soft.) Slowly pour remaining egg mixture evenly over custards and bake 20 to 25 more minutes or until set.
Cool custards in water in pan on a wire rack.
Remove from pan; cover and chill at least 8 hours. Sprinkle each custard with 1 Tbsp. brown sugar; place custards in a pan.
Torch top of custard with hot flame until sugar melts.
Let stand for a few minutes to allow sugar to harden.
If you do not have a torch you can use the broiler; 5 1/2 inches from heat (with electric oven door partially open) about 2 minutes.