Caramel Sauce-

Add the sugar to a medium saucepan. Bring to a simmer over medium heat until it reaches 190C (or between 180C and 200C, when the color becomes dark amber).

While the sugar is heating, add the water to a different medium saucepan and heat until it reaches over 80C.

Once dark amber, remove the caramelized sugar from the heat and add the boiled water (The solution will be bubbling and spitting. Be careful not to burn yourself).

Pour into the glasses while it is still hot.

Filling-

Place the glasses on a cookie sheet.

Preheat oven to 300F.

Chop the dark chocolate and place into a medium bowl.

Add the egg and egg yolks to a large bowl and mix well.

Pour the milk and honey into a medium saucepan and bring to a boil over medium heat. Remove from heat.

Pour the boiled milk into the chopped chocolate and whisk until melted.

Pour the cream into the chocolate solution and whisk well.

Add the chocolate solution to the egg yolk solution and mix with a hand blender.

Strain the solution and remove the bubbles on the surface with paper towel.

Pour the solution into the glasses.

Place the cookie sheet on the middle oven rack. Fill with boiling water.

Bake for 60 min. Let cool completely in your fridge.

Note: The longer you bake, the firmer the texture will be. For a creamier texture, don't overbake.

Http://www.chez-k.org/chocolates/creme-chocolat/