Coffee Custards

• 2 cups heavy cream
• 2 cups milk
• 6 egg yolks
• 5 ounces sugar
• 1 tablespoons espresso powder dissolved in 2 teaspoons water
• 8 (4-ounce) ramekins
• 8 chocolate wafer cookies

Directions

1. In a heavy bottom saucepan, bring heavy cream, milk and half the sugar to scald.
2. Meanwhile, add the other half of the sugar to the yolks and whisk together well. Take saucepan off of the heat and temper a small amount of the hot milk to the yolks, whisking constantly.
3. Pour the tempered yolks into the hot milk. Add the dissolved espresso powder. Pour through a fine strainer into a large measuring cup with pour spout.
4. Pour into ramekins. Set ramekins into a baking pan with sides and place in oven. Fill pan with 1 inch of water. Bake at 300° F. for 30 to 35 minutes until edges of custard are set and middle is liquid.
5. Let cool completely before refrigerating. Serve with gluten free chocolate wafers.