Whisk the sugar with the egg yolks until pale and creamy.

Heat the heavy cream with the chocolate until the chocolate is melted.

Pour the cream mixture over the egg yolk and sugar mixture, stirring quickly.

Pour the mixture into ramekins.

Bake in a water bath for 1 hour at 265°F (130°C).

Let cool in the refrigerator for 4 hours.

Just before serving, sprinkle a little light brown sugar on each crème and caramelize with a kitchen torch.