Chocolate crème brûlée

Preheat oven to 160°C. Place the cream and half the brown sugar in a medium saucepan over medium-low heat. Add the vanilla bean and seeds to the pan. Cook, stirring, for 3 minutes or until the mixture comes to a simmer. Add the chocolate. Set aside for 5 minutes or until the chocolate melts. Whisk until smooth.

Whisk the remaining brown sugar and egg yolks in a large bowl until just combined. Whisk the chocolate mixture into the egg mixture. Strain through a fine sieve into a large heatproof jug.

Line the base of a roasting pan with a tea towel, folded to fit. Place six 185ml (3/4-cup) capacity ovenproof ramekins in the pan. Divide the chocolate mixture among the ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins. Bake for 25 minutes or until almost set. Remove the ramekins from the roasting pan and set aside for 2 hours to cool. Cover the custards with plastic wrap and place in the fridge overnight to chill.

Preheat grill on high. Sprinkle the caster sugar evenly over the top of the custards. Cook under grill for 2 minutes or until the sugar melts and caramelises. Place in the fridge for 20 minutes or until the caramel sets. Serve.