3 cups heavy cream
3 oz sugar
6 egg yolks
1 T vanilla
pinch of salt
3 oz chocolate chips
2 oz Espresso
sugar for carmelizing
Simmer heavy cream over medium heat. Preheat oven to 350 degrees.
Mix together egg yolks and sugar. Slowly pour 2 cups of the hot cream into the yolk mixture, stirring constantly. Pour hot yolk mixture into the remainder of the cream. Add espresso, chocolate chips, vanilla, and salt. Bring back to a simmer then remove from heat.
Pour into 6 ramekins. Place ramekins on a sheet tray and pour enough water into the bottom of the tray to reach 1/2 way up the side of the ramekins. Bake at 350 degrees for 15 minutes until the custard is just set. Remove from oven and chill completely.
To finish the Brulee, sprinkle sugar over the top of the custards and place under the broiler for 3 to 5 minutes, until the sugar is a golden brown.