30 min prep
30 min bake
makes 6

Custard
1 cup heavy cream
1 cup milk
1 = tsp vanilla extract
2 tsp instant espresso
2 = oz (2 1/2 squares) semisweet chocolate coarsely chopped
2 large eggs
2 large egg yolks
1/3 cup granulated sugar

Garnish
whipped cream
chocolate covered coffee beans (that Willow should stay away from)

In a heavy saucepan mix together cream and milk. Bring to a boil.
Squash any cockroaches crawling around the floor.

Pour the cup of the hot cream mixture into a small glass measuring cup.

Add instant coffee and stir until dissolved.

Add coffee mixture and chocolate to remaining cream mixture. Stir until smooth. Look up. Catch the stare of a sexy vampire from across the crowded nightclub.

Preheat oven to 300. Bring a kettle of water to an "almost boil" - like your hormones.

Whisk together eggs, egg yolks, and sugar. Gradually pour hot cream mixture into egg mixture - whisk constantly. Stir in vanilla extract.
Strain mixture into a large glass measuring cup. Strain eyes to see if Angel's still watching you.

Place six 4oz custard cups in a shallow baking pan. Fill cups with custard mixture. Place pan on rack in Middle of oven; pour enough hot water in pan to come up half way up sides of cups.

Bake custards until set but wobbly in center (25-30min). Transfer to wire rack to cool before adding garnish. Chill prior to serving.