Dark Chocolate Crème Brûlée

• 2 cups 1% low-fat chocolate milk
• 1 (3.5-ounce) bar bittersweet chocolate, chopped
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 4 large egg yolks, lightly beaten
• 1/8 teaspoon salt
• 6 teaspoons sugar
• 6 tablespoons frozen reduced-calorie whipped topping, thawed

1. Preheat oven to 300u0b0.
2. Heat milk in a heavy saucepan over medium heat to 180u0b0 or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove from heat; add chocolate, stirring occasionally, until chocolate melts. Stir in extracts.
3. Combine egg yolk and salt in a small bowl; stir well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide mixture evenly among 6 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.
4. Bake at 300u0b0 for 40 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan, and cool completely on a wire rack. Cover ramekins, and chill at least 4 hours or overnight.
5. Sift 1 teaspoon sugar evenly over each custard. Holding a kitchen torch about 2 inches from top of each custard, heat sugar, moving torch back and forth, until sugar is completely melted and caramelized. Top with 1 tablespoon whipped topping. Serve custards immediately.

chocolate milk, bittersweet chocolate, vanilla, almond, egg yolks, salt, sugar, frozen reducedcalorie whipped topping

Taken from www.myrecipes.com/recipe/dark-chocolate-crme-brle (may not work)