101⁄2 ounces milk chocolate, broken into small pieces
1 pint whole milk
1 pint whipping cream
3 tablespoons clear Karo syrup
10 egg yolks
1⁄2 cup castor sugar
Place the chocolate pieces into a double boiler on low heat. Leave to melt, stirring occasionally until perfectly smooth.
Place the milk, cream, and Karo syrup in another saucepan, and bring to a boil over a low heat, whisking only occasionally.
In a separate bowl, whisk egg yolks with the sugar until just pale; set aside. Whisking continuously, pour the boiling milk mixture onto the melted chocolate. When it’s thoroughly combined, pour that mixture into the egg yolk mixture, whisking all the time.
Preheat the oven to 200 degrees. Divide the chocolate mixture between your crème brulée molds or ramekin dishes and cook for 40 to 50 minutes or until just set. There should be a very faint wobble in the center of the cooked crème brulees. Slide the molds or dishes onto a wire rack and leave to cool at room temperature. When cool, place in the refrigerator until serving. Sprinkle with castor sugar; if desired, caramelize the sugar with a blow torch or under a broiler. Serve with your favorite cookie, such as shortbread.