Preheat oven to 350⁰F.
Bring heavy cream and vanilla extract to a boil.
Remove from heat and stir in chocolate and Brownie Brittle crumbs until fully melted. Set aside.
In a separate bowl, whisk together egg yolks and 1/3 cup white sugar.
Gradually whisk chocolate mixture into sugar mixture until well combined.
Pour mixture through a fine mesh strainer to remove any lumps or bits of cooked egg.
Pour into 6 small ramekins and place into a 9x13 baking pan.
Pour boiling water halfway up sides of ramekins.
Bake for 35-40 minutes, or until centers are just slightly jiggly.
Remove from oven and allow to come to room temperature.
Refrigerate for at least 4 hours or until ready to serve.
Right before serving, sprinkle sugar on top and lightly tip dish to ensure that it spreads over entire surface.
Using a kitchen blow torch, torch tops until slightly browned and caramelized. Alternatively, you can set your broiler to medium heat and broil for about 2-3 minutes.
Garnish with raspberries or more Brownie Brittle pieces, if desired.
Recipe created by Food Blogger Gayle at PumpkinNSpice.com