b'SERVES 81 cups C&H or Domino sugar,dividedJust before serving, place each ramekin in a container with 1 inch of hot water. cupwater Let the ramekin sit there for 1 minute to loosen up the grip of the caramel at 3 eggsthe bottom of the custard. Run a small knife around the edges of the custard. 3 egg yolksInvert onto a small serving dish and garnish with fresh berries and a mint sprig, 1 teaspoon vanilla extract if you wish. 1 cup half-and-half1 cups milk 3 ounces semisweet chocolate, CHEFS TIP:broken into pieces For a fancier presentation, melt 3 ounces of chocolate over medium heat and 2 tablespoons instant espresso add it to the tops of the cooled custards. Place in the fridge for at least 4 hours powderuntil it hardens. Then proceed with the rest of the directions for serving the Fresh berries for decoration Crme Caramel.(optional) 8 mint sprigs for decoration SUGGESTED WINE PAIRING: (optional)FLORIO MALVASIA DELLE LIPARI step-by-step'