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Method:
Put the granulated sugar in a
heavy-based pan with half the water. Heat gently, stirring, until the
sugar has dissolved completely. Do not allow to boil. When dissolved,
bring to the boil and boil until the mixture turns a rich golden
brown. Do not stir. Remove from the heat and immediately add the
remaining water (be careful as it will splutter). Return to the heat
and heat gently, stirring, until the caramel has dissolved. Pour into
four individual souffle dishes. Place the dishes in a roasting tin
(pan) containing 2.5 cm/1 in boiling water. Beat together the eggs and
caster sugar until thick and pale. Put the milk in a saucepan with the
chocolate and vanilla. Heat gently, stirring until the chocolate has
melted, then bring to the boil. Pour over the eggs and sugar and mix
well. Strain over the caramel. Bake in a preheated oven at
140°C/275°F/gas mark 1 for about 45 minutes or until set. Leave until
cold, then chill overnight. Turn out on to serving plates before
serving.
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