For custard: 2 cups milk 3 large eggs 2/3 cup sugar 1/4 cup cocoa powder 1/2 cup dry Marsala wine 2 Tablespoons Grand Marnier
Serve with whipped cream and garnish with a fresh sprig of mint.
Place the sugar and 3 Tablespoons water in a small saucepan. Bring to a boil, sworiling the pan rather slowly by its handle until the sugar is dissolved. Cover the pan and boil without stirring for several minutes, until the sugar syrup has turned a light caramel brown. Immediately pour the caramel into 6 4oz. ramekins - enough to cover the bottom completely. Set aside.
Meanwhile, preheat the oven to 300°F. Bring a teapot of water to a boil.
Heat the milk in a heat-proof measuring cup in the microwave until it is hot. Whisk the eggs and sugar in a mixing bowl until blended thoroughly (try to avoid over-whisking which will create bubbles that could end up in the cooked custard). Stir in the cocoa. Gradually stir in the hot milk. Once combined, stir in the Marsala and Grand Marnier.
Pour the custard into the prepared ramekins. Place the ramekins in a baking dish. Fill the baking dish with the boiling water, from the teapot, until it reaches halfway up the sides of the ramekins. Bake for 1 to 1 hour & 15 minutes. The custard is done when a sharp knife inserted close to the edges comes out clean and the center trembles just slightly. Remove the roasting pan from the oven. Carefully remove the ramekins from the water and set aside to cool on a cooling rack. When cool, cover with plastic wrap and store in the refrigerator where it should hold for up to 3 days.
Umold the custard with a knife by running the knife around the outer edge of the custard. Invert the ramekins onto individual dessert plates to release the custard. The caramel should drape nicely over the custard. Serve with whipped cream and garnish with a fresh sprig of mint.