Caramel Chocolate Custard

Chocolate Caramel: In heavy saucepan, heat sugar with 1 cup (250 mL) water over medium heat, stirring, until sugar is dissolved. Bring to boil; boil vigorously, without stirring but occasionally brushing down side of pan with pastry brush dipped in cold water, until thick and clear, about 7 minutes.

Add chocolate; stir until melted. Return to boil; boil for 1 minute. Immediately divide among eight 6 oz (175 mL) ramekins or custard cups, swirling each to coat bottom and 1/2 inch (1 cm) up side. Set aside.

In saucepan, bring milk to simmer over medium heat; add bittersweet and unsweetened chocolates and stir until melted. Remove from heat. Add amaretti cookies; let stand for 10 minutes.

In large bowl, whisk together egg yolks, eggs, sugar and brandy; slowly whisk in milk mixture. Pour into prepared cups. Place cups in large roasting pan; pour enough boiling water into pan to come halfway up sides of cups.

Cover pan with lid or foil; bake in centre of 350°F (180°C) oven for 20 minutes. Uncover and bake until centre is no longer jiggly, 30 minutes. Remove from water. Let cool on rack. (Make-ahead: Cover loosely and refrigerate for up to 1 day.)

Run knife around edge of each custard to loosen; invert onto dessert plates, letting excess caramel dribble down sides.