2 cups heavy cream
3 ounces semisweet chocolate, chopped
1 1/2 teaspoons pure vanilla extract
5 large egg yolks
5 tablespoons granulated sugar
2 tablespoons granulated sugar
2 tablespoons firmly packed light-brown sugar
(You can also use raw sugar by itself if you prefer)
Preheat oven to 250 degrees F.
Heat cream in a medium saucepan over medium heat. Bring to a simmer and remove from heat. Add chocolate and vanilla and stir until chocolate is melted and mixture is smooth.
In a medium bowl, whisk together egg yolks and sugar. While whisking constantly, slowly add cream mixture into egg yolk mixture. Strain custard through a fine sieve.
Pour custard into four 4-ounce ramekins. Transfer ramekins to a shallow baking pan. Pour enough hot water into baking pan to come halfway up the sides of the ramekins. Bake until custards are just set, about 1 hour to 1 hour 15 minutes. Carefully remove from water. Let cool completely on a rack. Cover and refrigerate overnight.
Mix sugars together and sprinkle over custards in an even layer. Using a small kitchen torch held 3 to 4 inches from surface of custard, move flame over until surface is caramelized, 1 to 2 minutes. This can also be done under the broiler. Let cool 5 minutes before serving.