PETITS POTS de CAPPUCCINO

1 cup medium roasted whole coffee beans
1 ¼ cups whole milk
1 ¼ cups whipping cream
1 whole egg
4 egg yolks
Preheat oven to 325 degrees
Place coffee beans in sauce pan over low heat
Heat for 3 minutes, shaking frequently
Pour milk and cream over coffee bean
Heat till almost boiling, stirring constantly
Remove from heat, cover, and allow beans to soak about 30 minutes
Mix egg, egg yolks, sugar, and vanilla together
Return milk to boiling, pour through strainer into egg mixture
Mix completely
Pour mixture into 8 small baking cups and cover with foil
Place in roasting pan, add water till 2/3 of cups are submerged
Bake 30-35 minutes until firm but soft
Cool to room temperature, then chill 2-4 hours
TOPPING
½ cup whipping cream
3 tbsp ice water
2 tbsp sweetened chocolate powder
Mix whipping cream and water, whisk until thick, forming light
peaks
Spoon onto custard
Dust with chocolate powder