1. In a saucepan, bring the heavy cream to a gentle simmer over medium heat. Stir occasionally to prevent it from scorching. Once simmering, remove it from the heat.

2. In a medium bowl, whisk together the egg yolks, sugar, and vanilla extract.

3. Slowly pour the hot cream into the egg yolk mixture, whisking constantly to gradually raise the temperature of the eggs without scrambling them.

4. Place the chocolate in a separate heatproof bowl. Pour 220 grams of the hot cream mixture over the chocolate and let it stand for about 1 minute, allowing the chocolate to soften. After a minute, whisk the chocolate and cream together until smooth and glossy, forming a rich emulsion. Gradually stream in the remaining cream mixture while continuing to whisk until fully combined.

5. For an ultra-smooth texture, strain the chocolate mixture through a fine-mesh sieve into another bowl to remove any lumps or air bubbles.

6. Place the shell ramekins in a ½ hotel pan. Fill each with 80 grams of mix.

7. Bake at 325℉ for 20-25 minutes or until just set.

8. Once baked, chill the custards and save for bruleeing. They will last 5 days in the fridge or a few weeks in the freezer.

9. Before serving, sprinkle a thin, even layer of sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a golden, crispy crust.

10. Top with Osetra Caviar and enjoy!