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

Preheat 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.

Serves 6.