Caramelized Sugar
In saucepan combine sugar and water and cook over medium to high heat until
mixture turns a caramel color. Pour gently into six 5 ounce ramekins, just enough
to line the bottom.
Custard
Preheat oven to 350º
In an electric mixer combine eggs, yolks and sugar. Beat until thick and pale
in color. Over medium heat gradually heat half & half cream until it begins
to simmer. Add chocolate, stirring constantly until dissolved. Mixture will
thicken slightly. Remove from heat and add espresso powder.
Slowly combine the chocolate with egg mixture. Strain through a fine strainer
and skim off any foam that comes to the top. Pour evenly into the sugar lined
ramekins. Set in a large baking pan and surround with boiling water until it
reaches half way up the sides of the ramekins. Bake 45 minutes, or until custard
is set. Refrigerate. Unmold to serve.
