1. Preheat the oven to 100°.   
2. Melt the chocolate in a bain marie.  Heat the milk, pour over the chocolate and whisk well.  
3. Whisk the egg yolks and sugar together in a bowl until the mixture turns pale. Add the cream and the cooled milk chocolate mixture.
   
4. Pour into ramekins up to 2 cm depth.
5. Cook for 25 minutes either in a bain marie, or, if your oven temperature is accurate, just in the ramekins.   
   
6. Remove from the oven, allow to cool and then refrigerate.     
   
7. Now to create the crisp crust on the surface.  Sprinkle the soft brown sugar over the surface and either place under a very hot grill or use a blowtorch to melt the sugar.    
   
8. Bon appétit!  
9. Variantes:          
             * Banana: gently sauté a few slices of banana in butter, add a little rum to deglaze the pan and place in the bottom of the ramekins before pouring over the cream mixture.           * Orange Place peeled orange segments in the bottom of the ramekins with a few drops of Grand-Marnier, Cook for a further 5 minutes.        
             * Add a pinch of green cardamon to the chocolate.         
             * Infuse a little powdered coffee in the milk.          
             * Infuse some tea in the milk.

See Cheesecake with red fruits recipe.
See Chocolate crème brûlée recipe.
See Creme caramel recipe.
See Creme caramel with soya-milk and pralin recipe.
See Custard tart recipe.
See Creme caramel with coconut recipe