 | | Directions | - Divide chocolate chips among 6 ramekins or cups. Heat cream and 1 teaspoon vanilla, stirring or whisking several times. Heat on medium heat for 20 minutes, being sure NOT to boil.
- In medium bowl, whisk together eggs and sugar until frothy. When frothy, continue whisking and add in a steady stream of the heated cream. Whisk to combine and pour back into saucepan. Cook over low heat, stirring constantly until thick enough to coat the back of a spoon. This takes some time, about 30 minutes. Stir in another teaspoon vanilla.
- Divide mixture among ramekins, pouring over chocolate chips.
- Set ramekins in a baking dish with 2" sides. Fill dish with hot water half way up sides of ramekins. Bake in oven at 350° F for 25-30 minutes, just until custard is set. Let cool, then cover and chill for 3 hours. Just before serving, sprinkle brown sugar over each one and broil in the oven under low heat until sugar carmelizes. Garnish with mint and chocolate chips. Serve and enjoy!
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Prep Time: 35 minutes
Cook Time: 30 minutes
Container: 6 ramekins (4 oz. ea) or oven proof dessert cups, medium bowl, medium saucepan
Servings: 6
|  | | Ingredients | | - | | 1/2 cup semi sweet chocolate chips, regular size or mini, plus extra for garnish |
| - | | 3 cups heavy whipping cream |
| - | | 2 teaspoons vanilla -divided |
| - | | 2 eggs |
| - | | 4 egg yolks |
| - | | 1/4 cup sugar |
| - | | 1/4 cup brown sugar - packed |
| - | | mint leaves for garnish |
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