Step 1

Gather all ingredients, and preheat the oven to 300° F. Bring a large pot of water to a boil for a water bath to cook the custards.

Step 2

In a double boiler over low heat, melt the chocolate. Or, melt in 20 second pulses in the microwave on low, stirring frequently. Set aside to cool slightly.

Step 3

In a medium bowl, whisk together by hand the egg yolks and sugar.

Step 4

Once well incorporated, add the room temperature heavy cream.

Step 5

Pour in the melted chocolate mixture. Divide the mixture between two 6-ounce ramekins. Place the ramekins in a small baking dish and add the hot water until it comes up ½ way on the sides of ramekins. Move the baking dish carefully to the oven and bake about 40-44 minutes, until the custard is set. The middle will slightly jiggle, but the sides will be set. Let the custards cool in the water bath completely before removing them.

Step 6

Cover each ramekin with plastic wrap and chill at least 5 hours or until ready to serve (can be made up to 2 days in advance). Before serving, sprinkle 1 teaspoon of sugar over each.

Step 7

Caramelize the sugar with a kitchen torch until the sugar melts and is golden brown. Serve immediately.