Preheat the oven to 280 degrees Fahrenheit (140 degrees Celsius) and place a dish with boiling water at the bottom of it to create a steam-rich environment for baking.

Put cream, vanilla and sugar in a medium saucepan and heat to boiling point.

Simultaneously, beat egg yolks in a small bowl.

Pour about one third of the hot cream onto the egg yolks while beating vigorously, to equalize the temperatures.

When the mixture is smooth, add the remaining cream and stir well (no need to whisk).

Chop the chocolate and add in. Mix well until all the chocolate melts and the mixture is smooth and thin.

Pour the mixture into six individual ramekins (you do not need to grease them) and fill almost to the rim.

Bake for 25–35 minutes or until the cream sets at the edges but is still slightly wobbly in the center.

Cool to room temperature, then transfer to the refrigerator until completely cooled.

Sprinkle a little sugar on top of each roll and, with the help of a kitchen blowtorch, burn the top until all the sugar has melted and caramelized.

If you don’t have a blowtorch, you can sprinkle sugar on the cream and broil in the oven for one to two minutes.