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1
Heat the oven to 300 degrees F and arrange a rack in the middle.
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2
Bring 8 cups of the water to a simmer in a large saucepan over medium heat; keep the water at a simmer.
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3
Arrange 6 (6-ounce) ramekins 1/2 inch apart in a large roasting pan (alternatively, use 12 [3-ounce] espresso cups or glass candle holders); set aside.
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4
Fill a small bowl with water and have a pastry brush ready.
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5
Combine the cream and milk in a small saucepan and bring to a boil over medium-high heat; remove from the heat and keep warm.
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6
Combine the sugar and remaining 2 tablespoons of measured water in a medium heavy-bottomed saucepan (make sure to use a saucepan between 2 1/2 and 3 quarts in size) and bring to a boil over medium-high heat, stirring occasionally until the sugar has completely dissolved.
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7
Continue to cook without stirring, using a pastry brush dipped in water to brush away any sugar crystals clinging to the sides of the pan, until the mixture turns a dark amber color, about 5 to 6 minutes.
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8
Immediately remove from the heat.
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9
While whisking gently, add about 1/2 cup of the warm cream mixture to the caramel (it will bubble up and sputter so be sure to only add a small amount at a time), making sure to whisk the bottom of the pan, until the bubbles subside.
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10
Continue to slowly add the cream mixture 1/2 cup at a time while slowly whisking to incorporate it, until all of the mixture has been added; set aside.
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11
Whisk the yolks in a small heatproof bowl until blended.
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12
While whisking constantly but not too vigorously, slowly pour about 1 cup of the cream mixture into the yolks until combined.
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13
Pour the cream-egg mixture back into the saucepan and whisk to combine.
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14
Add the chocolate and gently whisk until its melted and evenly combined.
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15
Place a fine-mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard.
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16
Remove the strainer and evenly divide the strained custard among the ramekins or espresso cups, filling them three-quarters full.
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17
Being careful not to get any water inside the ramekins, add enough of the simmering water to the roasting pan so that it reaches 1 inch up the sides of the ramekins.
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18
Cover the pan tightly with aluminum foil.
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19
Carefully transfer the pan to the oven and bake until the tops of the custards are darkened in color and almost set, about 1 hour.
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20
(The entire custard will still jiggle, but it will set as it cools.
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21
If youre using espresso cups, check them after 45 minutes, and check glass candle holders after 25 minutes.)
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22
Using tongs and being careful not to get any water inside the ramekins, carefully transfer each custard to a wire rack and let cool to room temperature.
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23
Serve or cover with plastic wrap and refrigerate overnight.
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24
If refrigerated, let the custards sit at room temperature for 20 minutes before serving.
