Instructions: Preheat oven to 350 degrees. Place 3/4 cup of the sugar and the 1/3 cup water in a medium-size saucepan and cook over high heat until the sugar is golden brown. Do not stir until the sugar starts to brown, then you may stir to even the color. Distribute the toasted hazelnuts among 6 ramekins, then pour in the caramelized sugar and allow to set while you make the custard.

Over a double boiler or in a microwave oven, heat half-and-half with chocolate just until the chocolate is melted. Place the eggs and yolks in a bowl. Add a bit of the half-and-half mixture to the eggs to temper them, then pour the eggs into the half-and-half mixture and whisk well to blend. Add the remaining 1/2 cup sugar and the vanilla and mix well.

Pour custard into prepared cups. Place ramekins in a baking dish and fill the dish halfway up the sides of the ramekins with hot water.

Place in oven and bake just until the custard is set or until a knife inserted in the center comes out clean. Remove from the water bath and cool slightly, then refrigerate for at least 2 to 4 hours before serving, overnight is best. Run a knife around the edges of the ramekins and invert onto individual plates. Serve cold.

Serves six.

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