INGREDIENTS

INSTRUCTIONS

In a small skillet cook 1/4 cup of the sugar over moderate heat, stirring
with a fork, until it is melted and a golden caramel, add carefully 1/4 cup
water (pour it into the side of the skillet), and simmer the mixture,
stirring, until the caramel is dissolved. Remove the skillet from the heat
and stir in the chocolate, stirring until it is melted. In a bowl whisk the
yolks and the whole egg with the remaining 1/4 cup sugar and add the
chocolate mixture, whisking. Whisk in the milk, scalded, in a stream, the
espresso powder, the 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 2/3-cup pot de creme pots or ramekins.
Put the pots in a baking pan, add enough hot water to the pan to reach one
third up the sides of the pots, and cover the pots with their lids or cover
the pan tightly with foil. Bake the custards in the middle of a preheated
300F. oven for 30 to 35 minutes, or until they are just set, let them cool
completely, uncovered, and chill them, covered, for 3 hours, or until they
are cold. The custards may be made 1 day in advance and kept covered and
chilled. Garnish each custard with a rosette of whipped cream and a
chocolate coffee bean.
Serves 6.
Gourmet May 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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