Recipe - Peruvian Cream

2 One fourth cup Milk
One fourth cup Freshlyroasted coffee beans
One half Vanilla pod
One half cup Sugar
2 tablespoon Cold water
2 tablespoon Very hot water; or as needed
3 One half ounce Bittersweet chocolate;
broken 4 or 5 pieces
5 lg Egg yolks
3 lg Eggs

Preheat the oven to 350 degrees. In a medium saucepan, heat the milk just
to the boiling point and remove from the heat. Spread the coffee beans on a
baking sheet and warm them in the oven just until they begin to sweat. Add
the coffee beans and the vanilla pod to the scalded milk, cover, and leave
to infuse for 30 minutes. While the milk is infusing, combine the sugar and
the cold water in a small heavy saucepan and, over low heat, stir until the
sugar has dissolved. Increase the heat to high and cook until the water has
evaporated and the mixture has thickened and turned a pale golden caramel
color. Remove from the heat and plunge the bottom of the pan into a basin
of cold water to stop the cooking process. Add the hot water to the pan and
return to low heat. Stir until the thickened mixture has thinned into a
smooth, golden syrup. Set aside. In the top of a double boiler set over
gently simmering water, combine the chocolate with 2 tablespoons of the
infused milk. Cover the pan and, after a few minutes when the chocolate has
softened, work it into a smooth paste with a wooden spoon. Strain the milk
through a fine sieve into a clean bowl, washing and drying the vanilla pod
so that it can be reused. Discard the coffee beans. Add the chocolate
mixture and the caramel syrup. Preheat the oven to 300 degrees. In another
bowl, whisk together the egg yolks and whole eggs until slightly frothy.
Slowly pour in the milkchocolate mixture, gently whisking all the time.
Pour the mixture into 8 (4ounce) ramekins and place them in a roasting pan
large enough to hold them all without crowding. Fill the roasting pan with
boiling water to come about Three fourths of the way up the sides of the ramekins and
cover the pan loosely with aluminum foil. Place in the oven and bake for 35
to 40 minutes. Check the creams to see if they are done by tipping one
slightly; the cream should tremble a little but remain firm. Remove from
the oven and cool to room temperature. Chill, uncovered for 2 to 3 hours
and serve each one on a plate lined with a folded napkin. This recipe
yields 8