Keep four ramekins ready.

Heat the sugar and water, twisting the pan till the caramel is made. Add the lemon juice and switch off. Divide equally into the prepared ramekins and roll to coat on all sides.

Whisk the cocoa powder and icing sugar. Add the milk and mix till you have a paste.

Add this paste into the evaporated milk. Warm the mixture, do not boil!

In a large bowl, whisk the eggs for a couple of minutes. Add the vanilla.

Now slowly pour the warm milk mixture and keep whisking to combine well. Strain the mixture.

Pour equally into the ramekins. Cover with a foil.

Preheat oven to 150 degrees.

Transfer the ramekins into a deep dish. Pour boiling water into it to cover upto 2/3 of the ramekin.

Keep the pan slowly into the oven. Bake for 45 minutes.

Once done, take slowly out of the pan and cool to room temperature. Keep in the fridge till cold, around 3-4 hours.

For serving, run a knife on the side and flip onto a serving dish. Enjoy...