Ingredients
Preheat oven to 310
Put on a pot of boiling water
2 cups heavy cream (1 pint)
⅓ cup sugar
Pinch salt
Cook, stirring occasionally, until steam rises…4-5 minutes.
3 egg yolks
1+ tsp vanilla
In a big bowl, beat until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until blended.
Directions
Divide mixture into ramekins in a baking pan. Add boiling water to fill pan half-way up the sides of ramekins. Cover loosely with foil. Bake 30 minutes, until set. Cool 10 minutes in pan, refrigerate 2-3 hours. Do sugar thing.
Variation: cook coffee bean in cream w/o sugar for 20 minutes first - remove beans