Crème brûlée au chocolat

03 — Method

1. Finely chop the dark chocolate into small, even pieces so it melts evenly in the hot cream.
2. Heat the cream in the saucepan until it just simmers, then pour it over the chocolate and whisk until smooth.
3. Whisk the egg yolks with the sugar in the bowl until pale and creamy, without adding too much air.
4. Pour the warm chocolate cream over the yolks, whisking gently so it blends without foaming.
5. Strain the custard through a fine-mesh strainer until perfectly smooth, then add the vanilla and fleur de sel.
6. Divide among the ramekins, set them in a water bath and bake for 1 hour at 100 °C (210 °F) until the centers are just set.
7. Chill for 4 hours, then sprinkle with brown sugar and caramelize with a torch just before serving.