Ingredients:
6 teaspoons soft brown sugar
1/2 cup sugar
6 eggs
3 3/4 cups milk
1 1/2 tablespoons coffee extract or 1 1/2 tablespoons strong coffee
Directions:
Put a heaped teaspoon of brown sugar into 6 individual ramekins.
In a large bowl, beat sugar and eggs together until yellow and frothy.
Bring milk to boil, gradually add it to the egg mixture, beating constantly.
Add coffee essence.
Pour this mixture into ramekins, place in roasting pan.
Add enough water to come half way up the sides of the ramekins.
Bake in a moderate oven, 350 degrees until just set, about 45 minutes.
To test, stick a skewer into the custard, if it comes out clean, the custard is done.
Remove from oven and allow to cool.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.