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1
In a small skillet, cook 1/4 cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
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2
Add 1/4 cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
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3
Remove from heat and stir in chocolate until it is melted.
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4
Preheat oven to 300 degrees F.
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5
Scald the milk.
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6
In a bowl, whisk the yolks and the whole egg with the remaining 1/4 cup sugar and add the chocolate mixture, whisking.
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7
Whisk in the scalded milk in a stream.
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8
Add the espresso powder, vanilla and a pinch of salt.
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9
Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
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10
Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
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11
Cover pan tightly with foil.
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12
Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
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13
Let them cool completely, uncovered.
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14
Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
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15
Garnish each custard with a rosette of whipped cream.
