1/2 cup plus 2 tablespoons sugar, divided
2 cups whipping cream
1 tablespoon pure vanilla extract
2 ounces semisweet chocolate, chopped, divided
Preheat oven to 300 degrees. In large bowl whisk egg yolks and 1/2 cup of the sugar. In small, heavy saucepan, heat cream to simmering over low heat. Add to yolk mixture, whisking constantly. Add vanilla, whisk to blend, and set aside.
Divide chocolate among four 3/4 cup custard dishes or ramekins. Ladle cream mixture over chocolate. Place cups in baking pan and add enough hot water to pan to come halfway up sides of cups. Bake until just set in center, about 55 minutes. Remove cups from water and cool. Cover and chill overnight.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over top of each chilled mixture. Broil, watching carefully, until sugar melts and browns slightly, about 2 minutes. Cool 5 minutes before serving.
Makes 4 servings
Copied from The Junior League of Denver's cookbook entitled Colorado Collage