Preheat the oven to 325° (see note, below).

Set four 4-ounce ramekins in a roasting pan with tall sides.

In a heavy saucepan, heat the cream and vanilla bean paste over medium-low heat until a film forms and tiny bubbles appear around edges.

Add the chocolate and whisk until melted and smooth.

In a large mixing bowl, whisk together the egg yolks and sugar until thoroughly combined. Slowly temper in the warm cream while whisking gently. Strain the mixture through a fine sieve into another bowl or large measuring cup with a pouring spout.

Pour the custard into individual ramekins, leaving about 1/2 inch at the top.

Add very hot water to the roasting pan so the water reaches halfway up the sides of the ramekins. Bake until the custard is set, but still slightly quivering, 25 to 30 minutes.

Remove the ramekins from the roasting pan. Allow to cool in the refrigerator for at least 2 hours, but overnight is best.

Sprinkle the top of each custard with 1 to 2 teaspoons of sugar. Use a blowtorch or broiler to heat the sugar until it liquefies and caramelizes. Allow the sugar to harden before serving.

Note:

If you have a convection oven, set your oven to regular “Bake” instead of “Convection Bake.”