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1
Position rack in center of oven and preheat to 325F.
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2
Place six 1/2 cup ramekins or custard cups in baking pan.
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3
Stir 2/3 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves.
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4
Wash down sugar crystals from sides of pan with brush dipped into cold water.
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5
Increase heat to medium-high and bring mixture to boil.
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6
Boil without stirring until mixture turns deep golden brown, swirling pan occasionally, about 9 minutes.
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7
Immediately divide caramel among ramekins.
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8
Carefully tilt ramekins to coat bottoms (not sides) with caramel.
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9
Bring cream, milk and 1/4 cup sugar to boil in heavy medium saucepan, whisking until sugar dissolves.
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10
Remove from heat.
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11
Add chocolate and stir until chocolate melts and mixture is smooth.
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12
Whisk in instant coffee, yolks, and egg.
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13
Divide custard mixture evenly among caramel-lined ramekins.
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14
Add enough hot water to baking pan to come halfway up sides of ramekins.
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15
Bake until custards are set around edges and centers move only slightly when baking pan is shaken, about 30 minutes.
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16
Remove custards from water and cool completely.
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17
Refrigerate until very cold, about 4 hours.
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18
(Custards can be prepared 1 day ahead.)
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19
Dissolve instant coffee in 1/2 teaspoon water in small bowl.
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20
Combine chocolate and cream in heavy small saucepan.
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21
Stir over low heat until chocolate melts and mixture is smooth.
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22
Remove from heat and stir in coffee mixture.
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23
Cool until just warm to touch.
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24
Divide ganache among custards.
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25
Spread ganache with back of spoon to cover top of custards completely.
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26
Refrigerate until ganache is set, at least 30 minutes.
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27
(Can be prepared 3 days ahead; cover.)
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28
Run small sharp knife around edge of custards to loosen.
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29
Invert custards onto plates and serve.
