Preheat oven to 170˚C. Pour 275 ml NESTLÉ Dessert & Cooking Cream and 200 ml NESTLÉ IDEAL EVAPORATED MILK into a pan and bring to the boil.
Beat together 3 egg yolks and 75g light muscovado sugar and then whisk in half the hot milk and cream.
Add egg mixture to the pot with the remaining milk and cook gently over a very low heat, stirring all the time, until it starts to thicken and coats the back of a spoon. This should take about 5 to 6 mins.
Stir the custard into 200g melted NESTLÉ ALBANY ORIGINAL DARK CHOCOLATE, sieve into a clean bowl and add 2-3 tbsp (30-45 ml) brandy.
Pour into ovenproof dishes and place in a roasting tin. Pour a little water into the tin, taking care that it does not spill into the custards. Bake for 20 to 30 mins until lightly set.
Allow to cool, then chill. Half an hour before serving, remove from fridge and sprinkle with castor sugar.
Using a blowtorch heat the sugar until it melts into a firm caramel layer. Stand brûlées at room temperature for 30 min before serving.
*Although the same effect can be achieved by placing under the grill, blowtorches, from hardware and kitchenware shops, are easier to control. It is however, important to keep flame close to sugar while moving it around, so that the sugar caramelizes evenly.