Serves 6-8 people depending on cup size.
4 cups heavy cream
8 egg yolks
1/2 lb. bittersweet chocolate
1/3 cup granulated sugar
1/2 cinnamon stick
1 t. instant espresso grounds
2 T. coffee liqueur
1 t. pure vanilla extract or 1 scraped vanilla bean
Combine cream, espresso powder. Cinnamon, and vanilla bean if using in a heavy saucepan, heat to just under a boil. Meanwhile whisk egg yolks, sugar, liqueur, and vanilla extract if using in a large bowl.
When cream is hot add chocolate and whisk until smooth. Slowly whisk cream into egg mixture, strain, and skim off foam.
Pour into ramekins or oven safe coffee cups 3/4 full. Place in a roasting pan. Fill halfway with hot water. Cover roasting pan with foil and poke a few holes to vent for steam. Bake at 325 until just set, about 45-55 min.
