"After reading the other reviews, I decided to make some changes. Using Alton Brown's recipy as a guideline. I increased cooking temp to 325 and reduced cooking time to 40 minutes. I increased the cream to 1-1/2 cups and I increased the sugar (to be creamed into the eggs to 1/3 cup. I also split the vanilla bean and scrapped the inside as well as steaping the pods themselves. These came out incredible. By far the best chocolate creme brulee I've ever had (and mind you this is my favorite dessert. As for chocolate, I used Callebaut's 64% caco Belgian Dark Chocolate.

"After reading the other reviews, I decided to make some changes. Using Alton Brown's recipy as a guideline. I increased cooking temp to 325 and reduced cooking time to 40 minutes. I increased the cream to 1-1/2 cups and I increased the sugar (to be creamed into the eggs to 1/3 cup. I also split the vanilla bean and scrapped the inside as well as steaping the pods themselves. These came out incredible. By far the best chocolate creme brulee I've ever had (and mind you this is my favorite dessert. As for chocolate, I used Callebaut's 64% caco Belgian Dark Chocolate.

"After reading the other reviews, I decided to make some changes. Using Alton Brown's recipy as a guideline. I increased cooking temp to 325 and reduced cooking time to 40 minutes. I increased the cream to 1-1/2 cups and I increased the sugar (to be creamed into the eggs) to 1/3 cup. I also split the vanilla bean and scrapped the inside as well as steaping the pods themselves. These came out incredible. By far the best chocolate creme brulee I've ever had (and mind you this is my favorite dessert). As for chocolate, I used Callebaut's 64% caco Belgian Dark Chocolate.