Chocolate Creme Brulee with Berries

Preheat your oven to 300 degrees Fahrenheit (that's 150 degrees Celsius). Next

. Put about 2 tablespoons of chocolate chips into each of four 6-ounce ramekins. Place them in the microwave and heat on full power for 30-second intervals, stirring between each interval. Continue heating until the chocolate has melted and spread it evenly to cover the sides and bottom of each ramekin.

. Meanwhile, bring a large pot of water to a rolling boil.

In the meantime, combine 1/4 cup sugar and salt in a saucepan. Place it over medium heat and warm the mixture until you see steam rising from the surface. In a separate bowl, whisk together 2 egg yolks and 1 teaspoon of vanilla extract. When the cream is hot, carefully pour a small amount into the egg yolks while whisking quickly. Continue pouring in small increments to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream and then pour it into the chocolate-lined ramekins.

. Place a towel at the bottom of a baking dish and carefully place the filled ramekins on top of it. Put the dish in the oven and slowly pour boiling water into it until it reaches halfway up the sides of the ramekins. Cover the dish loosely with aluminum foil to prevent steam from escaping.

. Bake the creme brulees in the preheated oven for 35 to 40 minutes, or just until they're set. Remove the ramekins from the dish and refrigerate them for 4 to 6 hours before serving.

. Before serving, sprinkle a pinch of sugar (about 1 tablespoon) over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar, which may take 2 to 3 minutes in the broiler. Serve immediately.