COFFEE CUSTARD

Steps:

• 1. Insert pan or roasting pan with a 1" of hot water in a oven at 300*. Keep a kettle shimmering of hot water.
• 2. Brush the sides of 4 - 6oz custard cups that have been lightly brushed with unsalted butter. Set aside. Split the vanilla bean down the middle and scrap the seeds out.
• 3. Combine the cream, milk, vanilla bean and seeds and espresso in a small sauce pan over medium heat. Bring to almost to a boil. Turn off the heat. Strain the cream mixture through the cheese cloth while hot and return to pan, set it on the same burner to help keep it hot.
• 4. Beat the eggs with the sugar till the sugar and eggs are well incorporated. But don't make the eggs frothy or thick.
• 5. Remove the Vanilla Bean. Pour slowly a little of the hot milk mixture, while quickly stirring, the egg mixture to temper the eggs. Slowly pour the egg mixture into the milk mixture constantly stirring.
• 6. Pour custard mix into Custard cups. Place the custard cups in the hot water bath. Pour enough hot water into the first pan till the water reaches about 3/4 to the top of the custard cups. Becareful not to splash the water.
• 7. Bake 300* for about an hour or till custard has set. Cool and refrigerate.
• 8. There are two ways I service this. One with whipped cream and the Chocolate shavings on top. Or I make a Meringue..and top the custard with the meringue and use my little blow torch to make the meringue a golden brown. Then I add the shaved chocolate
• 9. Do not throw your vanilla bean away. Just run it under cold water..dry with a paper towel.