The perfect cup of coffee

Coffee Pot de Crème

1 cup heavy (whipping) cream

1 cup half & half

1-2 Tbsp. instant espresso

2 large eggs

2 large egg yolks

1/3 cup sugar (white or brown)

1 tsp. vanilla (optional)

In a small pot, stir together the creams and espresso and heat until steaming. Meanwhile, whisk together the eggs, yolks, sugar and vanilla. 

Gradually whisk the hot cream into the egg mixture, whisking constantly. Once blended, divide the mixture between 4-6 ramekins or ovenproof coffee or tea cups. Place in a 9"x13" baking dish (or any baking dish that will accommodate them) and pour water into the dish to come halfway up the sides of the cups. Bake at 325F for 30 minutes, or until set but still slightly jiggly in the middle. Cool, then refrigerate until well chilled. Serves 4-6.