Espresso Pots de Creme.

From New Orleans chef Susan Spicer, whose cookbook, Crescent City Cooking, is truly excellent!

Espresso Pots de Creme

2 cups heavy cream
2 cups half and half
1/2 vanilla bean, split open and scraped
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

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

Makes 8.