Recipe - Espresso Chocolate Custard

3 lg Eggs
4 tablespoon Sugar
1 pn Salt
One fourth cup Cream
1 cup Espresso cooled
3 tablespoon Bittersweet chocolate
Ground
Butter for greasing
Cream for whipping
1 One fourth cup Milk

Beat eggs lightly. Add sugar and salt. Whisk in milk and coffee. Grease 4
sturdy coffee cups or nottoolarge 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini