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1
Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then remove from heat and keep warm, covered.
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2
Bring water and 1/2 cup sugar to a boil in another small heavy saucepan, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water.
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3
Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel.
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4
Remove from heat and carefully add warm cream mixture (mixture will steam vigorously and caramel will harden).
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5
Cook over low heat, whisking, until caramel is dissolved.
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6
Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a metal bowl, then add hot caramel mixture in a slow stream, whisking.
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7
Transfer custard to saucepan.
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8
Cook custard over moderately low heat, stirring, until thickened and registers 170F on thermometer (do not let boil).
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9
Pour custard through a fine-mesh sieve into bowl of standing mixer, then beat at high speed 10 minutes (mixture will be completely cool, thick, and pale).
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10
Beat in melted chocolate and vanilla.
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11
Whisk remaining cup cream in another bowl until it just holds stiff peaks, then whisk about one fourth of cream into chocolate mixture to lighten.
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12
Fold in remaining cream gently but thoroughly and divide mixture among paper cups, smoothing tops.
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13
Cover each cup with foil and freeze parfaits at least 12 hours.
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14
To serve, carefully tear off each paper cup and invert parfaits onto plates.
