crème brûlée french toasts

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3 steps

1
Heat cream and half in half till it just begins to boil, remove from heat. Add the chopped chocolate and stir until all the chocolate is melted and well blended — give the pan a minute to get hot.
2
Meanwhile, whip the butter and sugar together in a mixer (DO NOT OVER WHIP) till just incorporated. Add egg yolks and whole egg, whip again till just incorporated. Add chocolate mixture after chocolate is melted and still warm, stir by hand until smooth and the butter is….
3
Pour mixture into individual pot de creme cups. Refrigerate at least 6 hours or overnight. Best prepared at least 24 hours in advance. Taste for salt and serve when it looks done.

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