COFFEE CARAMEL CREAMS

This is a rich dessert, so serve it in small quantities. Espresso cups are a perfect size. the caramel shards are an excellent bittersweet accompaniment, contrasting in texture to the soft cream.

(for 6)

2. Rinse a medium saucepan with cold water and don't dry it (this reduces the chance that the milk will stick). Add the milk, cream and crushed coffee beans. Over medium heat, bring to a boil. Remove from the heat, cover and let stand while making caramel.

3. In a small saucepan, add the water and sugar. Place over a low heat and stir until sugar dissolves. Increase the heat to high and cook without stirring until caramel colored. 

4. Remove from heat and carefully pour in the coffee-milk mixture. Return to the heat and stir until the caramel dissolves. Remove from the heat. With an electric mixer, beat the egg yolks until light and thick, about 5 minutes. Carefully whisk the hot mixture into the eggs. Strain through a fine sieve into a large measuring cup, pressing the beans to extract all the flavors. 

5. Line a deep roasting pan with a double sheet of parchment or waxed paper to insulate the bottom and prevent overcooking the creams. Bring some water a boil. Place the coffee cups in the pan with space between them. Fill them with the mixture, then pour enough boiling water into the roasting pan to come halfway up the sides of the cups. Cover loosely with foil to prevent a skin forming on the creams and place in oven.