In a large saucepan warm the heavy whipping cream (careful not boil).
In a mixing bowl combine the egg yolks, raw sugar, Rodelle Gourmet Baking Cocoa and Rodelle Vanilla Bean, split and scraped then whisk.
When cream has scalded, remove from heat, while beating the yolk mixture slowly add the warm cream ½ cup by ½ cup until all the mixture is evenly mixed.
Pour the mixture into custard cups (5 oz each approx) or ramekins.
Place the cups in a rectangular baking dish.
Pour water into the baking dish up until ¼” of the rim of the cups.
Cover the baking dish loosely with aluminum foil.
Place the baking dish in the oven for 70 minutes to 90 minutes.
When cooked, let the custards cool and then place them in the fridge.
When totally firm and cold, make a caramel sauce and pour on it; or powder the top of the custards with raw sugar and blowtorch them carefully.
Slowly rotate the ramekin while evenly distributing the blowtorch heat.
