Coffee Pot De Creme

• 3 cups whipping cream or heavy
• 1/2 cup sugar
• 1 1/2 tablespoons instant coffee powder
• 1 teaspoon vanilla extract
• 5 large egg yolks
• whipped cream
• chocolate covered coffee beans

1. Preheat the oven to 325 F.
2. Mix the cream, sugar, and coffee in a medium saucepan.
3. Cook, stirring occasionally, over medium heat until the sugar is dissolved and the mixture is quite hot to the touch.
4. Remove from the heat and stir in the vanilla.
5. Beat the egg yolks in a mixing bowl until thick and lemony.
6. Gradually whisk in the hot cream.
7. Strain the mixture through a sieve into a measuring cup with a pouring lip.
8. Pour the mixture into eight 1/2-cup pot-de-creme cups.
9. Place the cups in a pan and fill the pan with water to come halfway up the sides of the cups.
10. Bake until the custard is firm to the touch when pressed gently in the center, 25-30 minutes.
11. Remove the cups from the water bath and let cool to room temperature.
12. Refrigerate the pots de creme for several hours.
13. Serve with a dollop of whipped cream and a candy coffee bean on top

whipping cream, sugar, coffee powder, vanilla, egg yolks, whipped cream, chocolate covered coffee beans

Taken from www.yummly.com/recipe/Coffee-Pot-De-Creme-1653061 (may not work)