Sugar Cookie Chocolate Crème Brûlée.

1. Preheat the oven to 275 degrees F. Place 6 (8 ounce) ramekins on a baking sheet with sides.2. In a medium bowl, whisk together the egg, egg yolks, and 1/2 cup sugar. 3. In a medium saucepan, bring the cream to a simmer over low heat. Remove from the heat and add the chocolate, stir until melted. Whisk the hot chocolate cream into the egg mixture until combined. Whisk in the coffee liquor and vanilla. Divide evenly among the prepared ramekins. 4. Transfer the baking sheet to the oven and carefully pour enough water into the baking sheet to come halfway up the sides of the ramekins. Bake for 40-50 minutes or until the custards are set on the edges, but still a little jiggly in the center. Remove and let cool completely, then cover and transfer to the fridge and chill until firm, about 1 hour or up to 3 days. 5. Meanwhile, make the vanilla sugar. Combine the sugar and vanilla bean seeds in a small bowl. Let sit until ready to use. The longer this sits, the more flavor it will develop. 6. When ready to serve, sprinkle the sugar over the tops of the Crème Brûlée. Using a kitchen torch, torch the sugar until caramelized. Allow to cool 5 minutes. Serve with sugar cookies for scooping.