b'SERVES 81 cups C&H or Domino sugar,dividedStir 1 cup of sugar and the water together in a medium saucepan. Bring to a cupwater simmer over medium-high heat, swirling the contents of the pan over the heat 3 eggsto dissolve the sugardont stir the mixture. Turn the heat up and boil for 3 egg yolks4 to 5 minutes, until the bubbles are thick and large. Continue boiling while 1 teaspoon vanilla extract swirling the mixture in the pan in a circular motion. Once the color begins to 1 cup half-and-half darken, continue to cook for approximately 1 more minute, until light brown in 1 cups milkcolor. Remove from the heat and keep swirling the mixture, as the caramel will 3 ounces semisweet chocolate, continue to darken. Pour equal amounts of the caramel into 8 ramekins and broken into pieces swirl to cover the bottom and halfway up the sides. 2 tablespoons instant espressopowderPlace the ramekins into a baking dish or roasting pan just large enough to Fresh berries for decoration hold them all. Set aside. (optional) 8 mint sprigs for decoration Preheat the oven to 325 degrees. In a large bowl, mix together the eggs, egg (optional)yolks, vanilla and remainingcup sugar. Stir the eggs rather than whipping them, as you dont want them to become foamy. Set aside.In a medium saucepan, mix together the half-and-half, milk, chocolate pieces and espresso powder. Heat on medium-high until steaming but not boiling. Slowly add the hot milk-and-chocolate mixture to the egg mixture, a little at a time, stirring constantly. Pour the custard mixture into the prepared ramekins. Carefully pour hot water into the baking dish or roasting pan so that it comes halfway up the sides of the ramekins. Bake for 30 minutes, until the custard has set. It will be slightly jiggly in the center. Remove the ramekins to baking racks to cool at room temperature for 1 hour.'