Ingredients:
1/2 cup sugar
1/2 ounce semisweet chocolate, chopped fine
5 large egg yolks
1 large eggs
2 cups milk
2 tablespoons instant espresso powder
1 teaspoon vanilla extract
whipped cream
Directions:
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.
Add 1/4 cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
Remove from heat and stir in chocolate until it is melted.
Preheat oven to 300 degrees F.
Scald the milk.
In a bowl, whisk the yolks and the whole egg with the remaining 1/4 cup sugar and add the chocolate mixture, whisking.
Whisk in the scalded milk in a stream.
Add the espresso powder, vanilla and a pinch of salt.
Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
Cover pan tightly with foil.
Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
Let them cool completely, uncovered.
Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
Garnish each custard with a rosette of whipped cream.
Servings: 6
Time preparation: 25 min.
Time total: 70 min.