Chocolate crème brûlée

Heat the milk and cream together.
Mix the egg yolks and sugar, then combine with the first mixture. Make a ganache by gradually combining the hot cream with the melted chocolate. 
Mix using a hand blender to form a perfect emulsion.
Pour 100g into each mould.
Immediately bake at 250°F (120°C) for approx. 28 minutes, making sure you turn the tray halfway through.
Once you are ready to serve, sprinkle on some brown sugar and use a blowtorch to create a crisp texture.
If you are making a DULCEY 35% crème brûlée, add a small amount of fleur de sel as well as the brown sugar.