COFFEE CRÈME CUSTARDS
2 ½ cups whole milk
3 tbsp ground medium roast coffee
¼ cup sugar
4 eggs
4 egg yolks
(Caramel Sauce)
¾ cup sugar
4 tbsp water
Preheat oven to 325 degrees
Combine ¾ cup sugar and water in small sauce pan
Bring to boil stirring constantly, dissolving sugar
Continue boiling until sugar is golden brown
Quickly pour hot sugar mixture into 6 small oven proof dessert cups
Custard:
Heat milk until almost boiling
Pour over coffee grounds, and let sit for 5-8 minutes
Strain mixture into bowl to separate coffee grounds
Mix in remaining sugar, eggs, and egg yolks
Whip with wire wisk until mixed
Pour mixture into dessert dishes
Place dessert cups on cookie sheet
Add enough hot water to fill each cup 2/3 full
Bake 30-35 minutes, until firm but soft
Cool 3-4 hours
Gently run table knife around sides of custards and turn onto serving
plates
Very lightly dust with brown sugar, or shaved chocolate