| 1 1/2 | cups sugar |
| 2 | cups half-and-half |
| 1 | tablespoon instant espresso coffee granules |
| 1 | teaspoon vanilla |
| 2 | whole eggs |
| 6 | egg yolks |
| 3 | oz bittersweet baking chocolate |
| 1. | Heat oven to 350°F. In large bowl, beat all ingredients except chocolate with wire whisk until smooth. |
| 2. | Pour mixture into 8 ungreased 6-ounce ramekins. Place ramekins in shallow roasting pan. Fill pan with hot water to halfway up sides of ramekins. |
| 3. | Bake 30 to 35 minutes or just until set. Remove ramekins to cooling rack. Cool 30 minutes. Meanwhile, in small microwavable bowl, microwave chocolate uncovered on High 30 to 40 seconds, stirring every 15 seconds, until melted and smooth. |
| 4. | Spoon about 2 teaspoons melted chocolate over top of each custard, spreading evenly to form a thin layer. Cover; refrigerate at least 1 hour or until well chilled. |
| Bake 40 to 45 minutes. |
|
| Use 6-ounce custard cups if you don't have ramekins. |
|
| For more intense coffee flavor, add an additional 2 teaspoons coffee granules. |
Nutrition Information:
360 ( 150); 17g ( 9g, 0g); 230mg; 50mg; 44g ( 2g, 40g); 7g 10%; 0%; 10%; 15% 3 ; 0 ; 1 ; 2 3