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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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~Coffee and Chocolate~ Ingredients:
1-1/2 cup sugar |
2 cups heavy cream |
1 tablespoons instant espresso coffee granules |
(plus)2 extra teaspoons(just for good measure) |
1 teaspoon pure vanilla |
2 fresh whole eggs |
6 fresh egg yolks |
6 (oz) bittersweet chocolate(the best you can) |
Directions:
1. In bowl beat all ingredients,except the chocolate,until smooth.
2. Pour mixture into 8(6oz) ungreased ramekins.
3. Place these in to a shallow pan,fill pan with hot water until halfway up the sides of the cups.
4. Bake in a 350 degree oven for about 35 minutes or until just set.
5. Remove to rack and cool for 30 minutes.
6. Melt the chocolate over low heat.
7. Spoon 2 to 3 teaspoons over each custard,spreading evenly to form a thin layer.
8. Cover,refrigerate for 2 hours,being sure they are very will chilled.
9. Note: The 1 Tablespoon of espresso coffee is quite sufficient,I prefer the Brulee,just a little bit stonger in flavor,hence, the extra 2 teaspoons of granules.
10. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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