Instructions: Combine sugar and egg yolks - whisk together. Bring the cream, salt and vanilla to a boil and pour over the chocolate in a mixing bowl. Stir until melted. Slowly temper the chocolate/cream mixture into the eggs, whisking well to combine. When all of the chocolate/cream has been incorporated, strain through a fine strainer. Pour the custard into custard cups and bake in a water bath in a 300 F. oven until the custard becomes set. Chill well. To serve sprinkle a fine layer of granulated sugar over the top of each custard and caramelized using a small torch, but a dollop of fresh whipped cream would be safer.

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