Coffee Caramel pot de crème

by Chef Kate Neumann

2 and one half cups heavy cream
one half cup plus 2 tablespoons whole milk
three quarter cup coffee beans, slightly crushed
three quarter cup sugar
6 egg yolks

1. Combine the cream, milk, and coffee beans, and warm in a small saucepan.
2. Meanwhile, in a tall saucepan, place the sugar and 2 tablespoons of water. Cook over medium heat until the sugar caramelizes to a deep amber color.
3. Whisk the cream mixture into the sugar, taking great caution as it will bubble vigorously. Stir to dissolve the sugar.
4. Place the egg yolks in a bowl. Slowly, whisk the cream mixture into the egg yolks.
5. Refrigerate overnight to allow the flavors to steep.
6. Strain the custard base.
7. Place eight 4 oz ramekins in a baking pan. Fill each with the custard base. Then fill the baking pan with water until it reaches about halfway up the side of the ramekins.
8. Bake in a preheated 325 F oven for about 45 to 55 minutes or until the custards are just set.
9. Serve at room temperature or chilled.

Makes about 8.