1 (1 ounce) square bitter chocolate
1/4 cup water
2 cups evaporated or well-boiled milk
6 egg yolks
1 tablespoon vanilla extract
1 cup granulated sugar, divided
Heat oven to 350 degrees F.
Set large pan of water in oven, with mold in pan. Use a 1 1/2-quart oval
casserole.
In top of a double boiler over hot water, melt chocolate in the 1/4 cup water.
Add to the milk beaten with the yolks and vanilla extract and the 1/2 cup of
the sugar. Beat well.
Caramelize 1/2 cup sugar over high heat in a small saucepan, stirring hard.
When sugar begins to melt, reduce heat and continue stirring until sugar has
all melted and is a light tan. Do not burn — it will turn bitter. Pour it into
the bottom of the mold, and tilt to cover the bottom. Pour the chocolate mixture
into the mold. Bake for 1 hour. Cool thoroughly. (Make it the day before use
and let it firm in the refrigerator.
To serve, slide a spatula around the upper edge of the custard to loosen;
place a large platter with some depth over the casserole, and invert carefully.
Let mold remain about 15 minutes so all the caramel sauce can drip down.
