Put the sugar into a large heavy-based saucepan with 3 tbsp of cold water. Heat gently, stirring occasionally, until the sugar dissolves, then simmer for 10–12 minutes until caramelised and a rich golden colour.
Gradually and carefully (as the mixture will froth up), pour the evaporated milk into the pan on a low heat and stir until the caramel dissolves into the milk. (The caramel will harden when the cold evaporated milk is first poured in, but will then dissolve again on heating.) Remove pan from the heat to cool.
Meanwhile, melt the chocolate in a bowl over a pan of very hot water or in the microwave for 1–2 minutes, stirring occasionally. Allow the melted chocolate to cool for 5 minutes, then beat in the egg yolks, one at a time, followed by the caramel mixture.
Whisk the egg whites, not too stiffly, then gently fold them into the chocolate mixture. Divide among four individual glass dishes or little pots. Chill in the fridge for at least 1 hour or until ready to serve.
This recipe was soooo delicious, quick and easy to make. It doesn't take long to set either and uses ingredients you would generally keep in your kitchen cupboard. I topped them with whipped cream, roasted hazelnuts and chocolate curls and added a little hazelnut syrup to the chocolate mixture before pouring into glasses. Will definately be making this again, and again, and again..... - 25 Apr 2010