Heat the milk and cream together.
Mix the egg yolks and sugar, then combine with the first mixture.
Make a ganache by gradually combining the hot cream with the melted chocolate.
Mix using an immersion blender to form a perfect emulsion.
Pour 100g into each mold.
Immediately bake at 250°F (120°C) for approx. 28 minutes –
Make sure you turn the tray halfway through.
Once you are ready to serve, sprinkle on some brown sugar and use a blowtorch to create a crisp texture.
If you are making a DULCEY crème brûlée, add a small amount of fleur de sel as well as the brown sugar.