Espresso Pots de Creme

• 2 cups heavy cream
• 2 cups half-and-half
• 1/2 vanilla bean, split open and scraped (see p. 349)
• 3/4 cup sugar
• 1 tablespoon instant espresso
• 6 egg yolks
• 1 teaspoon pure vanilla extract
• Whipped cream, for garnish, optional
• Chocolate-covered espresso beans, for garnish, optional

1. Preheat the oven to 275F.
2. Heat a kettle of water.
3. Combine the cream, half-and-half, vanilla bean (and inside scrapings), and sugar in a heavy saucepan.
4. Cook over low heat until the mixture just barely reaches a simmer.
5. Stir in the espresso until dissolved.
6. Whisk the egg yolks in a small bowl, then temper the yolks by whisking in a little hot cream.
7. Add the remaining cream in a slow, steady stream.
8. Whisk the cream mixture back into the pan.
9. Stir in the vanilla, adjusting amount as necessary.
10. Strain the mixture through a fine strainer.
11. Ladle 5 or 6 ounces into eight custard cups, ramekins, or coffee cups.
12. Place the containers in a baking dish and add enough hot water to come halfway up the sides; cover the dish with foil.
13. Bake in the water bath for about 45 minutes or until the cream is set around the edges; the centers will be not quite firm.
14. Let the cups cool in the water bath, then serve at room temperature or chilled, garnished with whipped cream and chocolate-covered espresso beans.

heavy cream, vanilla bean, sugar, espresso, egg yolks, vanilla, cream, chocolatecovered espresso beans

Taken from www.epicurious.com/recipes/food/views/espresso-pots-de-creme-383573 (may not work)