2 1/2 cups of heavy cream
1/2 cup of egg yolks
1/3 lb of sugar
2 tbsp. vanilla
3 oz. chocolate chips, melted

1. Preheat oven to 325 degrees.

2. Combine the heavy cream, yolks, sugar and vanilla in a bowl.

3. Melt chocolate chips in a metal bowl over a water bath. 
Set aside until room temperature.

4. Fold in chocolate into the egg mixture and strain.

5. Place ramicans in a 9"x9"x3" pan. Fill ramicans 3/4 full with the
 egg mixture.  Fill the pan with 1/2" of water.

6. Cook in the oven for 25 minutes and then spin the pan a half turn so that the front is in the back.  Cook for 20 more minutes.

7. The center of the brule should be firm to the touch.

8. Place in the refrigerator to cool about 2 hours.

9.  Prior to serving sprinkle the top of the brule with about
1 tsp. of sugar.  Place under broiler and watch until crystallized
or flame with torch.