Pots De Creme Javanaise

Directions

1. In a small skillet cook 1/4 c. of the sugar over moderate heat, stirring with a fork, till it is melted and a golden brown caramel, add in carefully 1/4 c. water (pour it into the side of the skillet), and simmer the mix, stirring, till the caramel is dissolved. Remove the skillet from the heat and stir in the chocolate, stirring till it is melted. In a bowl whisk the yolks and the whole egg with the remaining 1/4 c. sugar and add in
2. the chocolate mix, whisking. Whisk in the lowfat milk, scalded, in a stream,
3. the espresso pwdr, the vanilla, and a healthy pinch of salt. Strain the custard
4. through a fine sieve into another bowl, skim the froth, and divide the custard among six 2/3-c. pot de creme pots or possibly ramekins.
5. Put the pots in a baking pan, add in sufficient warm water to the pan to reach one
6. third up the sides of the pots, and cover the pots with their lids or possibly cover the pan tightly with foil. Bake the custards in the middle of a preheated 300F. oven for 30 to 35 min, or possibly till they are just set, let them cold completely, uncovered, and refrigeratethem, covered, for 3 hrs,
7. or possibly till they are cool. The custards may be made 1 day in advance and kept covered and chilled. Garnish each custard with a rosette of whipped cream and a chocolate coffee bean.
8. Serves 6.