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1
Put the sugar and water in a medium heavy-bottomed pot.
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2
Use an unlined copper pan if you have one.
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3
Stir to mix the water and sugar.
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4
Place over medium heat and cook, stirring occasionally with a wooden spoon, until the sugar melts.
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5
Then continue to cook, without stirring, until the sugar turns dark amber, 4 to 5 minutes.
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6
To check the color, dab a small amount of the syrup on a white plate.
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7
If any crystals form on the sides of the pan as the sugar darkens, wash them down with a wet pastry brush.n While the sugar is cooking, combine the milk and cream in a saucepan and bring to a boil over medium heat.
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8
When the sugar is the correct shade, remove the pan from the heat and put a sieve or splatter guard over it.
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9
Wearing an oven mitt, slowly pour the hot cream into the sugar syrup a little at a time.
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10
The mixture will sputter and foam.
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11
Be careful, as it is very hot.
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12
When the mixture stops bubbling, whisk it to incorporate any caramel stuck to the bottom.
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13
Place the egg yolks in a medium bowl and whisk by hand until blended.
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14
Whisk about 1/2 cup of the caramel mixture into the yolks to warm them gradually.
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15
Whisk in another 1 cup, and then whisk in the rest.
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16
Add the chocolate and whisk until it melts.
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17
Strain the custard through a fine-mesh sieve into a bowl.
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18
Spoon the custard into twelve 2 1/2-ounce espresso cups, filling them three-fourths full.
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19
Let the custard cool to room temperature.
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20
Preheat the oven to 300F.
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21
Bring a large teakettle of water to a simmer.
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22
Put the cups in a large baking pan.
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23
Pour the hot water into the baking pan to reach halfway up the sides of the cups.
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24
Cover the pan with aluminum foil.
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25
Bake on the middle shelf of the oven until the tops are set but the entire custard jiggles when a cup is moved, about 25 minutes.
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26
Immediately remove the cups from the hot water.
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27
Let cool to room temperature.
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28
Cover each cup and refrigerate for at least 6 hours or up to overnight.
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29
Bring to room temperature before serving.
