1 cup heavy cream
1 cup milk
1/4 cup freshly ground dark roast coffee
1/2 cup sugar
7 egg yolks
Garnish (optional)
1/2 cup heavy cream
2 tsp sugar
6 espresso beans or 6 chocolate covered coffee beans
Preheat oven to 300o F. Heating cream, milk, and coffee in a saucepan over medium high heat, stir occasionally until seeing small bubbles around the edge. Remove for the heat, let they sit 10 minutes. Then drain through a fine mesh sieve. In a bowl whisk egg yolks and sugar until slight pale, then slowly add the cream mixture in while continue whisking until all egg yolks mixed well. Strain again and pour into six 5-6 oz ramekins, cover with small pieces of foil. Put ramekins into a high side baking disk and pour hot water (boiling water is ok if you do not use metal mold) to come 1/2 way up sides of ramekins. Bake 30 minutes, take the custards out and allow to cool 1 hour. Refrigerate for at least two hours.
Whisk cream and sugar to stiff peaks. Serve with a swirl of whipped cream and an espresso bean on top.
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