Butterscotch Crèmes Brûlée

1. Preheat the oven to 300°F. In a medium saucepan, combine the cream with the milk, brown sugar and salt. Cook over moderate heat, stirring, until the sugar melts and small bubbles appear around the rim. Remove from the heat and whisk in the chocolate until melted. Add the vanilla. In a medium bowl, whisk the egg yolks. Gradually whisk the hot cream mixture into the egg yolks, then strain the custard through a fine sieve into a bowl.

2. Set eight 1/2 C ramekins in a roasting pan. Pour the custard into the ramekins and add enough hot water to the roasting pan to reach halfway up the sides of the ramekins. Cover the roasting pan with foil and bake for 35 to 40 minutes, or until the cremes are set but still slightly jiggly in the centers. Uncover and let cool in the pan. Refrigerate until very cold and firm, at least 5 hours.

3. Set the ramekins in the freezer for 20 minutes, until icy cold. Preheat the broiler and position the rack 6 inches from the heat. Place 4 of the ramekins in a baking pan and fill it with ice. Sprinkle about 2 t of granulated sugar evenly over each creme and broil for 1 minute, until the tops are caramelized. Remove the cremes from the ice water and refrigerate until just chilled, about 15 minutes. Repeat with the remaining cremes.