Chocolate Crème Brûlée

The low temperature ensures the crème sets gently and remains wonderfully creamy.

The water bath should only simmer gently so the chocolate doesn't overheat or seize.

Heat only to hand-warm temperature to prevent the egg yolks from curdling later.

Do not whisk until frothy; you want to incorporate as little air as possible.

Work slowly so the mixture stays smooth and the yolks bind without curdling.

For an extra-smooth crème, pour the mixture through a fine sieve before filling.

The water should come about halfway up the ramekins; the crème is done when the edges are set and the center still slightly jiggles.

Cover in the fridge while chilling to prevent the crème from absorbing other odors.

Stay with them in the last minute and shake the pan, as almonds can darken quickly.

Spread the sugar evenly and thinly so the caramelized layer becomes especially crisp.