Black Bottom Crème Brûlée

Directions

1. For the ganache:
2. Place the chocolate in a small heatproof bowl. In a small saucepan, bring the cream to a boil over medium heat. Pour the hour cream over the chocolate and let sit, undisturbed for 15 to 20 seconds, then stir beginning in the center of the bowl with small circular motions, and widening the circles until the ingredients are uniformly combined and the ganache is smooth.

1. For the crème brûlée:
2. Place six (6-ounce / ¾ cup) ramekins (preferably wide/shallow ramekins rather than taller, deeper ones) or other individual baking dishes on a baking sheet. Spoon about 3 tablespoons (about 40 grams) of the ganache into each ramekin and use a small offset spatula or the back of a teaspoon to spread it into a fairly even layer in the base of the dish. Let the ganache stand at room temperature until set.
3. Meanwhile, prepare the custard: preheat the oven to 325°F/165°C with an oven rack in the center. Heat a large kettle of water until barely simmering (you can use a pot, but it’s a lot easier to pour from a kettle).
4. Combine ¾ cup (176 grams) heavy cream with the sugar and salt in a medium saucepan. Scrape the seeds from the vanilla bean, and add the seeds and pod to the pan, and bring the mixture to a simmer over medium heat.
5. Meanwhile, whisk the egg yolks in a medium heatproof bowl. When the cream mixture has come to a simmer, carefully fish out the vanilla pod and slowly pour the hot liquid into the yolks in a thin, steady stream, whisking constantly. Whisk in the remaining 1 ½ cups (355 grams) cream, mixing well.
6. Bake the custard: Transfer the custard to a container with a spout and pour it into the ganache-lined ramekins, filling each one to just below the rim. Transfer the baking sheet to the oven. Carefully pour enough hot water from the kettle into the baking sheet to come about one third of the way up the sides of the ramekins. Bake until the custards are set at the edges, but still jiggly in the center, 45 to 55 minutes. Remove the custards from the water bath and cool on a wire rack to room temperature.
7. Caramelize the tops: Sprinkle about 2 teaspoons (8 grams) granulated sugar over each cooled custard. Tap and tilt the ramekin to help coat the surface evenly with sugar. Use a kitchen torch to caramelize the sugar. At first it will melt, then it will begin to brown—aim for an even, all-over amber color. Serve immediately.