Coffee Cream Custard

Directions

1. 1
   Preheat oven to 350°F (180°C).
2. 2
   Pour milk into a 1 qt saucepan. Stir coffee into the milk & slowly bring the mixture to the boiling point.
3. 3
   Meanwhile, put the eggs & egg yolks in a lrg mixing bowl & beat together thoroughly w/a wire whisk. Then beat in the cream & sugar.
4. 4
   When the milk mixture reaches the boiling point, slowly pour it into the egg mixture, beating vigorously w/the whisk. Add the vanilla extract & beat again.
5. 5
   Pour half of the coffee cream into a 10-in pie dish or 6-cup souffle dish. Set the dish in a shallow pan filled w/boiling water to reach halfway up the side of the dish.
6. 6
   Working quickly, transfer the dish to the preheated oven & pour the rest of the coffee cream into the dish.
7. 7
   Reduce the oven temp to 325°F (160°C) & bake the coffee cream for 1 1/4 hours or till a knife plunged into the center comes out clean & dry.
8. 8
   Remove the dish from the oven & allow to cool to room temperature. Cover & refrigerate for a minimum of 3 hours to overnite.
9. 9
   NOTES: It was strongly emphasized that this dessert must be served icy cold. No other serving suggestions were included, but how could it be wrong to serve in goblets w/a sprinkle of choc shavings? NOT!