Peruvian Cream

Ingredients

 * 2¼ cup milk
 * ¼ cup coffee beans (freshly roasted)
 * ½ vanilla pod
 * ½ cup sugar
 * 2 tbsp cold water
 * 2 tbsp very hot water
 * 3½ oz chocolate
 * 5 large egg yolks
 * 3 large eggs

Directions

 * 1) In a medium saucepan, heat the milk.
 * 2) Spread the coffee beans on a baking sheet and warm them in the oven.
 * 3) Add the coffee beans and the vanilla pod, cover, and leave to infuse for 30 minutes.
 * 4) Combine the sugar and the cold water.
 * 5) Increase the heat to high and cook.
 * 6) Add the hot water to the pan and return to low heat.
 * 7) Stir.
 * 8) Set aside.
 * 9) In the top of a double boiler set over gently simmering water.
 * 10) Combine the chocolate with 2 tablespoons of the infused milk.
 * 11) Cover the pan and work it into a smooth paste with a wooden spoon.
 * 12) Add the chocolate mixture and the caramel syrup.
 * 13) Preheat the oven to 300°F.
 * 14) Whisk together the egg yolks and whole eggs.
 * 15) Pour in the milk-chocolate mixture, gently whisking all the time.
 * 16) Pour the mixture into 8 ramekins.
 * 17) Fill the roasting pan with boiling water.
 * 18) Place in the oven and bake for 35 to 40 minutes.