Chocolate Crème Brulée

4 cups heavy cream
8 egg yolks
½ c. sugar
1 Tbs. real vanilla
½ lb. semi sweet chocolate melted

Scald cream over low heat until film forms. While cream is scalding, in lg. bowl separate eggs, add sugar and vanilla to yolks and whisk together. Spoon 1 Tbsp. of chocolate into 6 soufflé dishes (may use ramekins for smaller portion). Add warm cream to remaining chocolate and mix. Quickly add this mixture to eggs whisking quickly (you don’t want to cook eggs). Ladle mixture into dishes. Dishes should be prepared in a baking pan; fill pan with water bath to rim of dishes. Cover with foil and bake at 350° for 25 – 35 minutes.
Let cool at room temperature 2 hours.
Sprinkle top with raw sugar or a mixture of white and brown sugar. Torch evenly.

May omit chocolate for regular crème brulée