Burnt Cream Brûlée

Heat 1/2 cup whipping cream and chocolate morsels in a saucepan over low heat, stirring until chocolate melts.

Cool slightly.

Pour mixture evenly into 6 round baking dishes and set aside.

Whisk together the remaining 2 whipping cream, egg yolks, 1/2 cup sugar, and vanilla until sugar dissolves and mixture is smooth.

Pour evenly into prepared baking dishes, and place on 13 x 9 inch baking dish.

Add hot water to large dish to depth of 1/2 inch.

Bake at 275° for 1 hour and 30 minutes.

Cool custards in water in pan on wire rack.

Remove custards from pan, cover and chill for 8 hours.

Sprinkle 1/2 tablespoon brown sugar over each custard and place in baking pan.

Broil 5 1/2 inches from heat until sugar melts.

Let stand 5 minutes to allow sugar to harden. Yields 6 servings.