Preheat over to 250 degrees
Heat cream and skyr and 1/4 cup in a small saucepan over medium heat, stirring until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth.
Whisk the remaining sugar with the egg yolks in a medium bowl. Slowly pour cream mixture into yolk mixture, whisking constantly.
Strain the custard through a fine sieve.
Pour custard into 4 four oz ramekins. Transfer ramekins to a roasting pan and fill pan with enough boiling water to reach halfway up the sides of the ramekins. Bake until custard is just set, about 1 hour to 1 hour 15 mins. Carefully remove the ramekins and let them cool.
Refrigerate the custard for at least one hour. They can be made up to a day ahead of time.
Remove from refrigerator and top each ramekin with one tablespoon of sugar.
Use a kitchen torch to caramelize the sugar or alternatively a broiler can be used, just make sure to not let it burn.