Recipe: Mark Okumura's Hawaiian Vintage Chocolate Crème Brûlée

Makes 4 servings

1 ½ cups heavy cream

2 ounces bittersweet Hawaiian vintage chocolate (or other single-source bittersweet chocolate)

3 egg yolks

6 tablespoons sugar, divided

1 teaspoon unsalted butter

1. In a heavy, medium pan over very low heat, bring the cream to a low simmer. Remove from heat and stir in the chocolate.

2. In the top of a double boiler over simmering water, whisk together the egg yolks and 2 tablespoons of the sugar and cook together until very thick, about 5 minutes.

3. Place the pan in a bowl of ice water, gently stirring the mixture. Stir in the chocolate mixture and butter. Continue stirring until smooth and cool.

4. Distribute the mixture evenly between four heat-proof, 6-ounce dishes; cover and refrigerate the dishes for at least one hour or for as long as 24 hours.

5. To serve, preheat the broiler or have ready a hand-held blowtorch. Sprinkle 1 tablespoon of sugar over each dish of custard. Caramelize the sugar with the blowtorch or place the dishes on a baking sheet directly under the preheated broiler for 2 to 4 minutes.

— Adapted from "The Great Chefs of Hawaii Cookbook"