Here it is, folks. Thanks to Derek for all the pictures he took when I needed both my hands. We are eating it right now. Eat your hearts out.
Black and White Creme Brulee
8 large egg yolks
1/3 cup, plus 8 teaspoons sugar
3 cups heavy whipping cream
1 vanilla bean, split lengthwise
4 oz. dark chocolate, very finely chopped
Preheat oven to 350 degrees. Whisk egg yolks and 1/3 cup sugar in large bowl to blend. Pour cream into a heavy saucepan. Scrape in seeds from vanilla bean and add bean. Bring cream to a simmer, remove from heat. Gradually whisk hot cream mixture into yolks. Strain custard into another large bowl. Transfer 2 scant cups to medium bowl. Immediately add chocolate to remaining custard in large bowl. Whisk mixture until chocolate melts and custard is smooth.
Divide chocolate custard among 8 ramekins. Place ramekins in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Bake until custard is barely set in center, about 25 minutes. Refridgerate until tops feel firm, about 30 minutes. Spoon vanilla custard over chocolate. Place ramekins in roasting pan with water. Bake until vanilla custard is barely set, about 35 minutes. Sprinkle 1 teaspoon sugar on each and TORCH (you can also use a broiler for this--1 minute). Refridgerate for 1 hour.
Garnish with mint and blackberries.