Coffee Custards

15 egg yolks

1 quart heavy whipping cream

1/3 cup sugar

3/4 tsp vanilla extract

2 1/2 tbl instant espresso powder

1/2 lb. Dark bittersweet chocolate

8 large egg whites, left at room temperature for 30 minutes

1 cup granulated sugar

1/4 tsp cream of tartar

1/4 tsp salt

1 tsp vanilla

1 1/4 tsp cocoa powder

8 Cinnamon Pirouline bisquits, crumbled

Make the custard:

1) Place the egg yolks in stainless mixing bowl

2) Heat heavy cream until hot - do not noil

3) Add sugar, vanilla and espresso to heavy cream

4) Add chocolate and whisk until melted

5) Ladle 8oz cream mixture into egg yolks and whisk until incorporated

6) Slowly whisk egg yolk mixture back into hot cream

7) Pour into separate stainless bowl

8) Ladle approximately 9oz each into coffee or cappuccino cups

9) Place coffee cups in a deep baking pan and fill pan with water until it reaches to around 3/4 of the way up the custard

10) Bake in a 300 degree oven until sides of custard have set completely, around 15 minutes

11) Let custard set overnight in a refrigerator

Make the Meringue:

1) Combine egg whites, cream of tartar, and salt in a stainless steel mixing bowl

2) Mix on medium speed until egg whites have soft peaks

3) Add vanilla and cocoa powder

4) Increase mixer speed to high and add sugar a little at a time

5) Mix until meringue is the consistency of cappuccino foam

1) Warm the custard in a 225 degree oven for about 10 minutes

2) Add crumbled cinnamon Pirouline bisquits to the top of the coffee custard

3) Spoon on desired amount of meringue, creating the appearance of cappuccino foam

4) Serve with a crème de Pirouline straw as a garnish

In a small saucepan, combine the egg yolks, sugar, flour, vanilla, and espresso. Whisk until well combined. Add a bit of milk and turn the heat to medium-high, stirring continuously with a wooden spoon. Bit by bit, add the milk to the egg mixture, being sure to keep stirring so as not to let the eggs begin to cook at the bottom edges of the pan. Once all the milk has been added, bring to a boil then reduce to a gentle simmer, stirring all the while. Keep sitting until the mixture thickens. Remove from the heat and let the cream cool.

In a separate bowl or the bowl of an electric mixer fitted with a whisk, mix the cream until it forms thick whipped cream. Using a spatula, gently fold 2/3 of the whipped cream into the egg custard mixture. Separate the custard into 6 tall glasses. Chill the filled custard glasses in the refrigerator for 1 hour. Just before serving, top each glass with a spoonful of the remaining whipped cream and a coffee bean. Serve 6.