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.