8 egg yolks
1/3 cup sugar
2 cups cream
1 tsp vanilla
2 tbsp chocolate syrup
2 tsp cocoa
Use more chocolate for a stronger chocolate flavor.
Preheat oven to 300 degrees
Stir egg yolks and sugar together until sugar is dissolved and mixture is light yellow. Add cream and vanilla, stir until combined.
Pour through strainer (I used a colander) over a bowl to remove bubbles.
Place towel in bottom of large baking dish/roasting pan. Pour cream mixture into 6 ramekins (depending on size) and place in baking dish on towel.
Place dish holding ramekins onto oven shelf. Pour hot water in to baking dish (Turn up a corner of the towel and pour the hot water under the towel so not to splash the creme brulees) halfway up the ramekins. Bake for 40-50 minutes, depending on size of ramekins. Take out oven and let cool in water bath.
Chill thoroughly for at least 2 hours, up to 2 days.
If you don't have a hand torch, you can use your broiler-- just keep an eye on it! :)
I used turbinadao sugar for the caramelized tops, or you can use demerara (they are similar)