I must give credit to Peter Brave of Brave New Resturant for this recipe. In 1998, I went to a cooking demonstration sponsored by the Arkansas Democrat Gazette and Peter Brave was one of the guest chefs. He prepared a salmon dish at the demonstration, but graciously handed out this recipe. When I decided to make it, after looking it over, I thought that there was a mistake on the written recipe, so I took it upon myself to call him at his resturant and explain that I thought I had discovered a mistake. He was very kind and went over the recipe and then went into the importance of a "good chocolate". I must admit that Nestles or Hersheys is not as good as Ghiradelli in this recipe, but I have used whatever was in my pantry. And he had not made a mistake.
5 egg yolks
1/2 cup packed brown sugar
1/2 t. vanilla
5 ounces good quality semisweet chocolate
1 1/2 pints (3 cups) heavy cream
Mix egg yolks, sugar and vanilla in a mixing bowl. Heat heavy cream to simmer; add chocolate and stirr until melted. Temper the chocolate mixture into the egg mixture. (Temper means to add a small amount of the hot mixture into the egg mixture a little at a time to avoid bringing the temperature up too quickly, which will scramble the egg). Portion into 8 one half cup baking ramekins and bake in a water bath at 350 for 45 minutes. Remove from oven and water bath and cool. Refrigerate and when ready to serve sprinkle with sugar and torch or broil. If you use a broiler, be very careful to avoid burning.
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