8 ounces heavy cream

6 ounces milk

6 ounces freshly brewed espresso

4 ounces eggs

2 ounces egg yolks

4 ounces sugar

½ teaspoon vanilla extract

¼ teaspoon kosher salt

 

Preheat the oven to 325˚F. Combine the cream, milk, and espresso in a small saucepan and heat to a simmer. Whisk together the eggs, yolks, and sugar in a medium bowl. Continue whisking while adding the hot cream mixture in a thin stream. Strain through a fine mesh sieve. Stir in the vanilla and salt and skim off any foam from the surface. Divide the mixture among 8 ramekins and place them into a roasting pan. Add enough hot water to the roasting pan to come half way up the sides of the ramekins and bake for 24 to 26 minutes, or until just set. Remove from the water bath and let cool to room temperature. Refrigerate for 4 to 6 hours, or until firm.

 

Serves 8. Can be made a day or two in advance and kept covered with plastic wrap in the refrigerator.