Preheat the oven 300 degrees
Beat the egg yolks and sugar with an electric mixer at medium speed.
Set the beaten egg yolks aside.
In a saucepan, bring the heavy cream to a boil. Stir constantly!
As soon as you see bubbles, remove it from the heat immediately.
TIP: I use a large microwave-safe measuring cup to measure the heavy cream and then bring it to a boil in the microwave. It will take about 3 minutes. As soon as you see it beginning to boil, turn the microwave off. I like heating my milk this way because I know it will not stick to the bottom of the pot and burn. Use extreme caution when removing the heavy cream from the microwave.
Stir the heavy cream before removing it from the microwave; this will release any air bubbles that might pop.
After removing the thick cream from the microwave, add the chocolate and stir until the chocolate has melted.
In a mixing bowl and using an electric mixer, combine the eggs with the sugar.
With the electric mixer on medium, slowly add the warm heavy cream and melted chocolate to the egg and sugar mixture.
By doing this slowly, with the electric mixer still running, you will prevent scrambling your eggs.
Add the vanilla and allow the mixer to run on medium until the mixture is completely cooled.
Prepare two 9x13 inch baking dish by lining the bottom and sides with parchment paper. This prevents the ramekins from sliding around.
Pour the cooled mixture into ramekins (oven safe).
I used four, 8-ounce ramekins.
The recipe calls for six, 4-ounce size ramekins. Either way, it will still make an excellent treat.
Put the ramekins into the baking dishes.
Be sure to add warm water until it reaches halfway up the sides of the ramekins.
Bake the 8-ounce size at 300 degrees for 1 hour and 15 minutes or the center is not runny.
The crème brûlée will become thicker after you refrigerate it for two hours.
Bake the 6-ounce size for 75 minutes.
Remove the ramekins from the pan and cool to room temperature.
Refrigerate until chilled about 2 hours.
Sprinkle the top of each dessert with the sugar/brown sugar mixture.
Next, put the crème brûlée back in the oven under the broiler. WATCH IT CAREFULLY! The sugar will brown fast. Remove as soon as the sugar melts and slightly darkens.
Last, allow the sugar crust to cool; it will harden.