Ingredients

• 4 cups heavy whipping cream
• 1 vanilla bean , split in half lengthwise
• 0.25 teaspoons salt
• 8 eggs yolks
• 0.75 cups white sugar
• 2 tablespoons white sugar
• 0.5 cups cocoa powder

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
3. 3 Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
4. 4 Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
5. 5 Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
6. 6 Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
7. 7 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
8. 8 Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
9. 9 Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.

Nutrition per serving