2 cups whipping cream
1 tbsp. vanilla
3 squares semisweet chocolate, chopped
6 egg yolks
6 tbsp. granulated sugar

Caramel topping:
2 tbsp. brown sugar
2 tbsp. granulated sugar

1. Pour the whipping cream into a medium saucepan and bring to a simmer over medium heat; do not boil. Remove from heat and stir in the chocolate and vanilla. Stir until the chocolate has melted and the mixture is completely smooth. Allow to cool slightly.

2. In a medium-sized mixing bowl, whisk together the egg yolks and sugar. Slowly add the chocolate mixture to the egg mixture, whisking constantly until evenly combined and smooth. Let cool for 20 minutes.

3. Preheat oven to 300° F. Arrange six 1/2 cup souffle dishes (or similarly sized baking dishes) in a baking pan with space between them. Do not grease the baking dishes.

4. Spoon the chocolate custard into the prepared souffle dishes, dividing the mixture equally among them. Pour enough hot (not boiling) water into the outer baking pan to come about halfway up the sides of the souffle dishes. Bake for 35 to 40 min or until the custard is just set. It will be fairly soft, but no longer liquid. Remove to a rack and let cool completely, then chill in the refrigerator until just before you're ready to serve.

5. When ready to serve, preheat broiler to the highest heat setting. Place oven rack as close to the element as possible. Stir together the brown sugar and granulated sugar for the topping. Sprinkle this mixture evenly over chocolate custard in the six souffle dishes. Arrange the dishes on a baking sheet and place under the preheated broiler for 1 to 2 minutes or just until the sugar topping melts and begins to bubble. Remove from oven and let cool for 3 to 5 minutes before serving.