4 Tbsp cornstarch
3 cups milk
1 cup heavy cream
2-1/2 Tbsp instant coffee powder or instant Expresso
1 cup sugar
Chocolate covered espresso beans for garnish
Stir cornstarch into 1 cup milk, stirring until smooth. In top of a double boiler, pour the rest of the milk, cream,instant coffee powder, and sugar. Stir
over medium-high heat until thickened. Cover and let simmer 10 minutes.
Beat the eggs well. Slowly add 1 cup of the hot coffee mixture to the eggs, beating continually.
Pour egg mixture into remaining coffee mixture in the double boiler, still over heat, and beat well to incorporate. Cover and simmer 2 minutes.
Remove from heat and pour into coffee cups. Cover with plastic wrap, leave to cool and then refrigerate. When chilled, top with fresh whipped cream and 1 chocolate covered espresso bean.
Kay’s note: If you do not have expresso beans covered in chocolate, sprinkle whipped cream with a bit of cinnamon.