A simple, delicious treat from our cooperative friends at Equal Exchange.
Mix the espresso/double-brewed coffee with milk.
Blend eggs, sugar, salt, vanilla gradually stir with coffee and milk.
Pour into custard espresso cups. Bake in 350F oven in a pan filled with about 3″ of water for 35 – 40 minutes or until knife inserted in center comes out clean.
Top with whipped cream and shredded chocolate.
- 4 slightly beaten eggs
- 1/2 tsp salt
- 1 1/2 cups milk, scalded
- 1 cup Equal Exchange Organic Espresso or double-brewed coffee
- 1/2 cup sugar
- 1/2 tsp vanilla
- whipped cream
- shaved Equal Exchange Organic Very Dark Chocolate (for garnish)