ESPRESSO CUSTARD Crown this rich, decadent dessert with whipped cream and garnish with piped chocolate designs. The crunchy sugar-glazed pecans sprinkled on top can also be used to flavor your favorite pudding or ice cream. 1/2 cup whipping cream 1/2 cup milk (reduced-fat or whole) 2 tablespoons sugar 2 tablespoons espresso beans, slightly crushed 1/8 teaspoon ground cinnamon 1/2 of a vanilla bean, split lengthwise or 1/2 teaspoon vanilla 1 teaspoon coffee liqueur 3 egg yolks, slightly beaten 2 ounces semisweet chocolate Sweetened whipped cream Sugar-Glazed Pecans (recipe follows)

Stir together cream, milk, sugar, espresso beans, cinnamon, and vanilla bean or vanilla in a heavy small saucepan. Heat until small bubbles appear around edge of pan, stirring occasionally. Remove from heat; cover and let stand 30 minutes.
Meanwhile, place three 5-ounce pot de crème cups or four 3-ounce ramekins or 6-ounce custard cups in an 8 x 8-inch baking pan; set aside. Preheat oven to 350°F.

Stir espresso mixture and coffee liqueur into egg yolks in a mixing bowl. Strain the mixture through a fine sieve, discarding solids. Set egg yolk mixture aside.

Melt chocolate over low heat in a heavy small saucepan. Remove from heat; stir until smooth. Using a wire whisk, very gradually whisk egg yolk mixture into the melted chocolate until smooth. Pour into cups or ramekins in pan. Pour hottest tap water into the baking pan about halfway up sides of the cups or ramekins.

Bake in the preheated oven until custards are just set when gently shaken (allow 33 to 35 minutes for the pot de crème cups or 25 minutes for the ramekins or custard cups). Remove from pan and cool to room temperature on wire racks (about 35 minutes). Serve at once, topped with a dollop of whipped cream and sprinkled with some of the Sugar-Glazed Pecans.

Makes 3 or 4 servings.

SUGAR-GLAZED PECANS: Melt 1 tablespoon unsalted butter (no substitutes) in a heavy medium skillet over medium heat. Stir in 2/3 cup chopped pecans and coat with butter. Add 3 tablespoons sugar. Cook, stirring frequently with a long-handled wooden spoon for 3 to 4 minutes or until the sugar melts and caramelizes and the pecans are toasted. Turn out onto a lightly greased, foil-lined heatproof surface. Cool; break or chop into small pieces. Makes about 1 cup.

1 Serving: Calories: 510, Fat: 41g (Saturated: 19g), Cholesterol: 289mg, Sodium: 47mg, Carbohydrate: 31g, Protein: 8g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]