Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 larges | Eggs |
| 4 tablespoons | Sugar |
| 1 pinch | Salt |
| ¼ cup | Cream |
| 1 cup | Espresso -- cooled |
| 3 tablespoons | Bittersweet chocolate -- |
| \N \N | Ground |
| \N \N | Butter -- for greasing |
| \N \N | Cream -- for whipping |
| 1¼ cup | Milk |
Beat eggs lightly. Add sugar and salt. Whisk in milk and coffee.
Grease 4 sturdy coffee cups or not-too-large mugs with butter. Don't use grandma's bone china for this. Pour the custard mixture into the cups. Put the cups in a large shallow dish. Add hot water to come up about 1" on the sides of the cups. Bake at 325 degrees for about 40 minutes. Cool and refrigerate until ready to serve. Serve right in the cups with whipped cream and a little grated bittersweet chocolate over the top.
Recipe By : Wine Spectator