Fulton's Crab House
Executive Chef Frank Walason

2   Cups    Heavy Cream
1/2 Cup Granulated Sugar
5   Each    Egg Yolks, large
1/4 Tsp Vanilla Extract
3   Oz  Milk Chocolate
2   Tbl Granulated Sugar

Preheat oven to 275° . Bring heavy cream and 1/4 cup of sugar to a boil in a sauce pan. Whisk together the egg yolks, vanilla and the remaining 1/4 cup of sugar. Add this to the heavy cream with the milk chocolate making sure the chocolate is completely melted.
Ladle custard into 6 oz custard cups. Place cups in large baking pan. Add
enough water to the baking pan to come halfway up the sides of the cups. Bake custards until set - approximately 45 minutes. Remove custards from water and cool. Refrigerate until well chilled.
Preheat broiler. Sprinkle 1/2 tbl of sugar over each custard. Broil until
sugar caramelizes approximately 2 minutes. Serve immediately.