Peruvian Cream

Ingredients

 * 2 1/4 cup Milk
 * 1/4 cup Freshly
 * 1/2 x Vanilla pod
 * 1/2 cup Sugar
 * 2 tbl Cold water
 * 2 tbl Very hot water
 * 3 1/2 oz chocolate
 * 5 lrg Egg yolks
 * 3 lrg Eggs

Directions

 * In a medium saucepan, heat the milk.
 * Spread the coffee beans on a baking sheet and warm them in the oven.
 * Add the coffee beans and the vanilla pod, cover, and leave to infuse for 30 minutes.
 * Combine the sugar and the cold water
 * Increase the heat to high and cook.
 * Add the hot water to the pan and return to low heat.
 * Stir.
 * Set aside.
 * In the top of a double boiler set over gently simmering water.
 * Combine the chocolate with 2 tablespoons of the infused milk.
 * Cover the pan and work it into a smooth paste with a wooden spoon.
 * Add the chocolate mixture and the caramel syrup.
 * Preheat the oven to 300 degrees.
 * Whisk together the egg yolks and whole eggs.
 * Pour in the milk-chocolate mixture, gently whisking all the time.
 * Pour the mixture into 8 ramekins.
 * Fill the roasting pan with boiling water.
 * Place in the oven and bake for 35 to 40 minutes.