Chocolate Crème Brûlée

• 1/3 cup cornstarch
• 2 tbsp cocoa powder
• 3/4 cup sugar
• 3 1/8 cups milk
• 3 None large egg yolks
• 1 None medium orange
• 1.75 oz 70% dark baking chocolate, broken into pieces

1. Combine cornstarch, cocoa and half the sugar in a medium saucepan. Stir in enough of the milk to mix to a smooth paste. Add egg yolks and whisk to combine. Gradually whisk in the remaining milk.
2. Using a vegetable peeler, peel thin wide strips of zest from orange; avoid white pith. Add zest and chocolate to egg mixture. Place pan over moderately high heat. Cook and stir for 3-5 minutes or until mixture boils and thickens. Strain through a sieve into a heatproof bowl.
3. Pour chocolate mixture into 6 ramekins or heatproof dishes. Cover each ramekin with plastic wrap pressed against the chocolate mixture to prevent skin forming. Place ramekins on a baking sheet and chill for 3 hours or until set.
4. Preheat the broiler to high. Remove plastic wrap, sprinkle surface of each ramekin evenly with remaining sugar. Broil for 2-3 minutes or until sugar melts and caramelizes. Serve warm.

cornstarch, cocoa, sugar, milk, egg yolks, orange, baking chocolate

Taken from recipes-plus.com/api/v2.0/recipes/21156 (may not work)