1. Heat heavy cream, sugar, and salt over medium heat until it comes just below a boil. Remove from the heat and pour over the finely chopped dark chocolate.
2. Let the chocolate and cream sit for a minute and then stir until homogenous.
3. Let the chocolate mixture cool for two minutes so that it does not cook the egg yolks once added. Add the egg yolks while stirring continuously.
5. Finish with the vanilla.
6. Strain and divide between 6 ramekins set in a 13in x 9in baking pan.
7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.
8. Bake for 25 minutes or until the custard wobbles slightly in the center when tapped.
9. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.
10. Top with a thin layer of sugar and brulee.
