2 teaspoons water
2 cups warm milk
1 ounce semi-sweet chocolate
2 teaspoons instant coffee
5 egg yolks
In a small saucepan, combine sugar and water. Boil until it turns into a
golden caramel. Dip saucepan in water to stop the cooking of the sugar.
In a large saucepan, combine milk, sugar, chocolate, coffee,
and vanilla. Mix in the warm caramel. Bring to a boil. Beat the egg yolks in a
bowl, and gradually whisk in the milk mixture. Strain, and pour into individual
ramequin dishes. Bake in waterbath at 325 degrees for 30 minutes or until
custards are firm.