In a heavy saucepan, heat the cream over low heat until it is hot, but do not scald or simmer. Add the sugar and the chocolate to the hot cream and stir until they are completely melted and the mixture is smooth and well blended. Remove from the heat and set aside.

In a large mixing bowl beat the egg yolks until they are thick. Then slowly pour the chocolate mixture into the beaten yolks, mixing until it is very well blended. Stir in the vanilla and mix well. Preheat the oven to 350°F.

Strain the mixture into a shallow 8- or 9-inch casserole or baking dish. Set this casserole into a larger container or baking tin, then carefully pour boiling water into the larger container so that the water comes about halfway up the sides of the smaller casserole.

Place the double casserole onto the middle rack of the oven. Bake for about 40-45 minutes until the creme is just lightly set.

Remove the creme from the hot water bath and let it cool for at least 1 hour.

After the creme has cooler, fill the larger containerf with ice cubes or cracked ice. Place the creme dish on the ice, making sure that the ice comes part way up the sides or the dish. (The ice bath ensures that the creme will not cook further while the topping broils.)

Sprinkle the brown sugar evenly over the top of the creme. Place the double dish under the broiler and it like a hawk. Broil just long enough for the sugar to melt and bubble. Don't like it burn. It should only take a minute or so.

Cool the creme, then chill it throughly and enjoy.

Copyright © 1992 by Elizabeth Rozin (All credit goes to her)