Description
Use chocolate-covered espresso beans and a dollop of whipped cream for an alternate topping.
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Directions
Preheat oven to 300 degrees. Combine cream and espresso powder in a heavy medium saucepan. Bring to a simmer, whisking to dissolve espresso powder. Remove from heat. Break up the chocolate and add to hot cream mixture, whisking until smooth. Set aside. Whisk yolks, sugar and vanilla in a bowl until well-blended. Gradually whisk in the chocolate mixture. Strain into a clean bowl, skimming off any foam or bubbles.
Divided mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 40-50 minutes. Remove from the oven, leaving cups in water bath until cooled. Remove cups from water bath. May be served warm or chilled. When ready to serve, sprinkle about 2 tsp. of sugar over each custard and use a small hand-held torch to melt the sugar. Garnish with chocolate-covered espresso beans.
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Ingredients
 2 cups heavy cream
1 T. instant espresso powder
5 ounces bittersweet chocolate
6 egg yolks
3 T. sugar
1 tsp. pure vanilla
Sugar for topping
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