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I wish you luck!

For your Mom (from a previous years' cookbook):
Creme Brulee au Chocolat
serves 8

8 egg yolks
1 cup sugar
1 cup cocoa powder
1 cup half and half
1 vanilla bean, split
1 cup brown sugar

1 - Whisk the eggs with the sugar until creamy and thick. Slowly whisk in the cocoa and gradually add the cream. Add the vanilla bean and refrigerate, covered, overnight.

2 - Preheat the oven to 200F

3 - Place 8 individual ramekins in a shallow baking dish and add enough boiling water to come half way up the outsides of the ramekins

4 - Remove the vanilla bean from teh custard and fill each ramekin.
Bake for 1.5 hours or until firm to the touch.

5 - Remove from the oven and when cool enough to handle, chill in the refrigerator.

6 - To serve sprinkle 2 Tablespoons brown sugar on top of each ramekin and broil until bubbly (or use a blow torch!)