Cocoa and coffee crème caramel with Bailey's zabaglione

For the crème:
Bring the sugar and milk to the boil, and then add the cocoa and coffee to dissolve.
Beat the eggs and mix into the hot milk.
Put the sugar, water and lemon into each mould and cook in the microwave for one minute on full power, or until the caramel turns brown, remove and allow to cool for one minute.
Pour the mix into the crème moulds and cook on full power in the microphone for three minutes (do not allow to boil).
Allow to cool.

For the zabaglione:
Mix the sugar with the Baileys and bring to the boil.
Gradually add the syrup to the egg yolk and egg while whisking.
Set aside.