Step 1

Preheat over to 250 degrees

Step 2

Heat cream and skyr and 1/4 cup in a small saucepan over medium heat, stirring until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth.

Step 3

Whisk the remaining sugar with the egg yolks in a medium bowl. Slowly pour cream mixture into yolk mixture, whisking constantly.

Step 4

Strain the custard through a fine sieve.

Step 5

Pour custard into 4 four oz ramekins. Transfer ramekins to a roasting pan and fill pan with enough boiling water to reach halfway up the sides of the ramekins. Bake until custard is just set, about 1 hour to 1 hour 15 mins. Carefully remove the ramekins and let them cool.

Step 6

Refrigerate the custard for at least one hour. They can be made up to a day ahead of time.

Step 7

Remove from refrigerator and top each ramekin with one tablespoon of sugar.

Step 8

Use a kitchen torch to caramelize the sugar or alternatively a broiler can be used, just make sure to not let it burn.