Black and White Crème Brulee

1 cup semisweet chocolate chips
½ cup whipping cream
¾ cup sugar
3 cups whipping cream
7 egg yolks, lightly beaten
2 tsp vanilla
½ cup firmly packed brown sugar

Heat ½ cup whipping cream and chocolate chips in medium-size bowl in a microwave, stirring until smooth.  Cool slightly.  Pour mixture evenly into 8 (6 oz.) ramekins.  Set aside.

Combine ¾ cup sugar and 3 cups whipping cream in a heavy saucepan; cook over medium heat, stirring constantly, until sugar melts and mixture comes to a simmer (do not boil).  Remove from heat.

Combine egg yolks and vanilla in a small bowl.  Gradually stir about ¼ of hot whipping cream mixture into yolk mixture; add to remaining hot whipping cream mixture, stirring constantly.

Pour custard mixture carefully over the chocolate mixture in the ramekins.  Place ramekins in a large roasting pan or two 9-inch pans; add hot water to pan to depth of 1 inch.  Bake, uncovered, at 350° for 35 minutes.  Remove ramekins from water; cool slightly on wire racks.  Cover and chill until ready to serve.

Place ramekins on a baking sheet.  Sprinkle brown sugar evenly over custards.  Broil 5 ½ inches from heat 3 minutes or until sugar melts.  Cool on wire racks to allow sugar to harden.  Yield:  8 servings.