Yin and Yang Creme Sans "Brulee"

For the white chocolate crËme: Bring cream to boil in a small saucepan; reduce heat, and simmer until cream is reduced to 1 cup. Reduce heat to low, and gradually stir in white chocolate until smooth. Stir in orange zest; remove from heat.

In a medium bowl, whisk together egg yolks and sugar. Gradually whisk in hot cream and white chocolate mixture; strain mixture into 2-cup or larger glass measuring cup; set aside.

For the dark chocolate cream: Bring cream to a boil in a simmer in a small saucepan over low heat. Gradually stir in dark chocolate, whisk until smooth. Remove from heat.

In a medium bowl, whisk together egg yolks and sugar. Gradually whisk in warm cream and dark chocolate mixture; strain mixture into 2-cup or larger glass measuring cup; set aside.

Preheat oven to 300 degrees F. Place oven rack in middle of oven. Cut pieces of parchment paper slightly larger than the inside diameter of 4 ceramic ramekins. Butter the pieces of parchment and stand them, curved slightly to make an "S," across the center of each ramekin.

Place the ramekins in a shallow baking pan and add water to come halfway up the sides of the ramekins. Simultaneously pour white and dark chocolate cream mixtures into opposite sides of each ramekin.

Cover baking pan loosely with foil and bake 30 minutes. Without removing baking pan from oven, remove foil and gently remove parchment paper from ramekins. Cover again with foil and bake another 30 minutes. Remove ramekins from water to cool. Cover and refrigerate until ready to serve.