· 6 egg yolks
· 6 tablespoons white sugar, divided
· ½ teaspoon vanilla
· 2 ½ cups heavy cream
· 4 ounces dark chocolate, chopped
· 6 tablespoons turbinado or demerara sugar (or sugar in the raw)
· 1 pint berries of choice
· 2 teaspoons lemon juice
1. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until combined, being careful not to create a foam by over-mixing.
2. Pour cream and chocolate into a cold saucepan and stir over low heat until it almost comes to boil, stirring continually to melt chocolate. Remove the cream from heat.
3. Stir a small amount of hot cream into the egg yolk mixture to temper; whisk until combined. Once tempered add rest of cream and combine.
4. Pour into 6 ramekins. Tightly cover ramekins with foil.
5. Place a rack into base of pressure cooker and add 1 cup water. Place 3 ramekins on rack. Place an additional rack on top of the first layer. Place remaining ramekins on top of this rack.
6. Cook on high pressure for 6 minutes. Let pressure naturally release for 12 minutes, then release remaining pressure.
7. Refrigerate for at least 1 hour or overnight.
8. Trim and cut berries as desired and toss in a bowl with lemon juice and remaining 2 tablespoons sugar. Set aside until ready to serve.
9. Preheat oven to broil or use a crème brulee torch to brown tops.
10. Sift raw sugar evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Or use torch to brown sugar.
11. Remove from heat and allow to cool.
*If you do not have a pressure cooker, cook for 30-45 minutes in a water bath in a 300 degree oven.