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1
Combine the first amount of sugar with the water and lemon juice in a small, heavy-based saucepan.
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2
Cook over gentle heat until the sugar dissolves.
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3
Swirl the pan from time to time, but do not stir.
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4
Once the sugar is liquified, bring the syrup to a boil and cook until golden brown.
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5
While preparing the syrup, heat 4 custard cups in a 350 degree oven.
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6
When the syrup is ready, pour into the dishes and swirl to coat the sides and base evenly.
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7
Leave to cool at room temperature.
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8
Chop the chocolate into small pieces and heat with the milk and cinnamon, stirring occasionally to help the chocolate dissolve.
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9
Whisk the whole eggs and the yolks together with the remaining sugar until slightly frothy.
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10
Gradually whisk in the chocolate milk.
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11
Remove cinnamon stick.
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12
Carefully pour the chocolate custard into the custard cups and place them in a roasting pan.
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13
Pour hand hot water in pan to a depth of one inch.
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14
Place the roasting pan in the oven and bake the custards until just slightly wobbly in the center, about 20-30 minutes.
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15
Cool at room temperature and refrigerate for several hours or overnight before serving.
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16
Loosen the custards carefully from the sides of the dishes and invert onto serving plates.
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17
Shake to allow the custard to drop out.
