Coffee Custards

A creamy baked custard with a coffee kick. These must be chilled for atleast 3 hours before serving.

In a small skillet , cook cup of the sugar over moderate heat , stirring with a fork , until it is melted and golden caramel in colour.

Add cup water carefully and simmer the mixture , stirring , until the caramel is dissolved.

Remove from heat and stir in chocolate until it is melted.

Preheat oven to 300 degrees f.

Scald the milk.

In a bowl , whisk the yolks and the whole egg with the remaining cup sugar and add the chocolate mixture , whisking.

Whisk in the scalded milk in a stream.

Add the espresso powder , vanilla and a pinch of salt.

Strain the custard through a fine sieve into another bowl , skim the froth , and divide the custard among six ramekins.

Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.

Cover pan tightly with foil.

Bake custards in the middle of the preheated oven for 40-45 minutes , or until they are just set.

Let them cool completely , uncovered.

Chill , covered , for 3 hours before serving.

Garni.

sugar, semisweet chocolate, egg yolks, egg, milk, instant espresso powder, vanilla extract, whipped cream