6 tbsp. sugar
3 tbsp. water
1/4 c. chocolate syrup
2 eggs
1 egg yolk
1 c. milk
1/2 c. evaporated milk
1 1/2 tsp. vanilla

Place oven shelf in bottom third of oven. Preheat 325. Lightly coat 6 custard cups with nonstick spray.

Combine 5 tbsp. sugar and 3 tbsp. water in small heavy saucepan. Cook over medium heat stirring until sugar dissolves. Increase heat to medium-high and cook until syrup turns an amber brown, 2-4 minutes. Quickly pour 1/4 of syrup into each cup and tilt to coat.

Whisk chocolate syrup, eggs and yolk in small bowl until blended. Heat milk, evaporated milk and remaining 1 tbsp. sugar in small saucepan just to simmering. Slowly whisk hot mixture into egg mixture. Stir in vanilla. Strain into 4 cup measure. Pour into cups evenly.

Place cups in shallow baking pan, place pan on oven shelf. Pour enough hot water into pan to reach cups halfway. Cover loosely with foil. Bake until sharp knife inserted in center comes out clean, 30-40 minutes. Cool to room temperature then refrigerate until well chilled, at least 4 hours or overnight. Unmold into dessert dish and pour extra syrup over. Serve cold.