Peruvian Cream

Ingredients

 * 2 1/4 cup Milk
 * 1/4 cup Freshly-roasted coffee beans
 * 1/2 x Vanilla pod
 * 1/2 cup Sugar
 * 2 tbl Cold water
 * 2 tbl Very hot water or as needed
 * 3 1/2 oz Bittersweet chocolate broken 4 or 5 pieces
 * 5 lrg Egg yolks
 * 3 lrg Eggs

Directions
Preheat the oven to 300 degrees.
 * In a medium saucepan, heat the milk just to the boiling point
 * Spread the coffee beans on a baking sheet and warm them in the oven just until they begin to sweat.
 * Add the coffee beans and the vanilla pod to the scalded milk, cover, and leave to infuse for 30 minutes.
 * While the milk is infusing, combine the sugar and the cold water in a small heavy saucepan and, over low heat,
 * Increase the heat to high and cook until the water has evaporated and the mixture has thickened and turned a pale golden caramel color.
 * Add the hot water to the pan and return to low heat.
 * Stir until the thickened mixture has thinned into a smooth, golden syrup. 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, after a few minutes when the chocolate has softened, work it into a smooth paste with a wooden spoon.
 * Add the chocolate mixture and the caramel syrup.
 * Whisk together the egg yolks and whole eggs until slightly frothy.
 * Pour in the milk-chocolate mixture, gently whisking all the time.
 * Pour the mixture into 8 (4-ounce) ramekins
 * Fill the roasting pan with boiling water to come about 3/4 of the way up the sides of the ramekins and cover the pan loosely with aluminum foil.
 * Place in the oven and bake for 35 to 40 minutes.
 * Check the creams to see if they are done by tipping one slightly; the cream should tremble a little but remain firm.