Pots de Crème Javonaise (Coffee Custards)

Photo by Anna Williams

from Gourmet, May 1991
revised by Dick Lonergan

serves 6 
1/2 cup sugar  1/2 ounce semisweet chocolate, chopped fine  5 large egg yolks  1 large whole egg  2 cups milk  2 tablespoons instant espresso powder, dissolved in 1/4 cup hot water  1 teaspoon vanilla  pinch of salt

Preheat oven to 300 degrees.

In a small skillet, cook 1/4 cup o f the sugar over moderate heat, stirring occasionally with a wooden spoon, until the sugar starts to melt. Patience - this might take quite a few minutes. Once the sugar has melted, continue to cook, now stirring without stopping, until the sugar caramelizes. You want the color ofthe caramel to be deep, almost mahogany. Now carefully pour in the milk slowly. Don't panic. The caramel will immediately seize and harden, but it will all smooth out as the liquid warms. Bring the mixture to a boil and, when the sugar has melted, remove the skillet from the heat. Stir in the chocolate until it is melted. Add the espresso, vanilla and salt. Then allow the mixture to infuse for about 20 minutes.

In a large bowl, whisk the yolks and the whole egg with the remaining 1/4 cup sugar until pale and thick. Add the chocolate mixture, whisking. Strain through a fine sieve into another bowl, skim the froth, and divide among six 2/3-cup pot de creme pots or ramekins. Put the pots in a baking pan, add enough hot water to the pan to reach one third up the sides of the pots, and cover the pan tightly with foil or plastic wrap. Bake the custards for 30 to 35 minutes, or until they are just set. Let them cool uncovered, then chill them covered for 3 hours.

Garnish with a dollop of unsweetened whipped cream, chocolate shavings and a chocolate covered espresso bean or two.