Chocolate Crème Brûlée - cooking recipe

Ingredients

1/2 cup whole milk
1 1/4 cups heavy cream
1 tsp vanilla extract
2 None eggs
2 None egg yolks
1/2 cup sugar
1 tbsp cornstarch
6 oz milk chocolate, chopped

Preparation

Lightly grease six 1/2-cup ramekins. Place milk, cream and vanilla in a medium saucepan on medium heat. Bring just to a boil.
Beat eggs, yolks, 1/4 cup of the sugar and cornstarch in a medium bowl. Gradually whisk in milk mixture. Return mixture to clean saucepan. Cook on low heat for 2-3 mins, stirring constantly, until mixture comes to a boil and thickens. Simmer 2 mins longer, stirring constantly. Stir in chocolate until mixture is smooth.
Spoon into prepared ramekins. Cover with plastic wrap, making sure it touches the surface to prevent skin forming. Refrigerate overnight.
Just before serving, sprinkle remaining 1/4 cup sugar evenly over custards. Place under hot broiler for 3-4 mins (or use a kitchen blowtorch), until melted and golden.