Put sugar and water in a small pot and cook until it reaches a caramel stage (a light to medium brown colour). Keep an eye on it — it burns very easily.
Carefully pour the caramel into 6 cups or ramekins. Be careful when doing this because the caramel is very hot! The caramel will turn hard, set the cups aside in a deep oven proof dish until ready to use (for baking in a hot water bath).
*** CUSTARD DIRECTIONS ***
Preheat oven to 150C/300F.
Boil about 3–4 cups of water for the hot water bath — keep hot until ready to bake.
Whisk eggs and yolks with about 65 grams of sugar in a medium bowl just until incorporated.
Heat milk and sugar in a another pot, turn off heat just before it boils.
Cool milk a little and add Chocolate, whisk until mixed together.
Add hot milk into egg mixture little by little, whisking as you add. Don’t add milk all at once — you will risk scrambling the eggs.
Once the custard is ready, pour it through a sieve into a measuring cup.
Pour the custard into the caramel-filled cups/ramekins.
When ready to bake, place the dish in the oven, pour the hot water to fill the dish until it reaches about half of the height of the cups/ramekins.
Bake for about 20–30 minutes. When the custard is cooked, it should still be a bit “jiggly” in the center.
Cool custard and chill in the fridge for at least 2–3 hours before serving.
Run a toothpick around the cup/ramekin. Flip the custard over onto a plate, give it a light shake or two and it should come out easily.