1. Preheat oven to 300°F (150°C). Heat heavy cream in a saucepan until steaming but not boiling.

2. Remove from heat and stir in chopped dark chocolate. Let sit for a minute, then whisk until smooth.

3. In a bowl, whisk egg yolks with granulated sugar until pale and slightly thickened.

4. Slowly pour a little warm chocolate cream into the egg mixture, whisking constantly. Gradually add the rest.

5. Stir in vanilla extract and a pinch of salt.

6. Strain the custard through a fine mesh sieve into a measuring cup or bowl.

7. Divide the mixture evenly into ramekins. Place ramekins in a baking dish.

8. Fill the baking dish with hot water halfway up the sides of the ramekins.

9. Bake for 30–35 minutes, until the custard is set but still slightly jiggly in the center.

10. Remove from water bath and let cool to room temperature. Cover and refrigerate at least 4 hours or overnight.

11. Before serving, sprinkle a thin layer of granulated sugar on each custard.

12. Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit 1 minute before serving.