Break the sugar crust and savor the creamy custard that awaits you.
Preheat
Preheat oven to 300°F (150°C).
Place 6 ramekins
Place 6 ramekins in a heat-proof baking pan, deep enough to fill with water to middle of ramekin.
Whisk
Whisk egg yolks, sugar, and salt together in a heat-proof bowl.
Heat
Heat heavy cream to a light simmer and add chopped chocolate; stir or whisk until the chocolate is completely melted.
Slowly
Slowly pour the hot cream into egg yolks, whisking continuously.
Strain
Strain and pour the liquid into the ramekins waiting in the baking pan and place that on the oven rack in oven. Fill the baking dish with hot water until it reaches the middle of the ramekins.This method prevents water from “sloshing” into the Crème Brûlée mixture.
Bake
Bake 30-35 minutes.
Remove
Remove from oven, let cool, and refrigerate. The recipe can be made the day before serving