Peruvian Cream

== Ingredients ==
* 2¼ cups 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 ==
# In a medium saucepan, heat the milk.
# Spread the coffee beans on a baking sheet and warm them in the oven.
# Add the coffee beans and the vanilla pod, cover, and leave to infuse for 30 minutes.
# Combine the sugar and the cold water.
# Increase the heat to high and cook.
# Add the hot water to the pan and return to low heat.
# Stir.
# Set aside.
# In the top of a double boiler set over gently simmering water.
# Combine the chocolate with 2 tablespoons of the infused milk.
# Cover the pan and work it into a smooth paste with a wooden spoon.
# Add the chocolate mixture and the caramel syrup.
# Preheat the oven to 300 degrees.
# Whisk together the egg yolks and whole eggs.
# Pour in the milk-chocolate mixture, gently whisking all the time.
# Pour the mixture into 8 ramekins.
# Fill the roasting pan with boiling water.
# Place in the oven and bake for 35 to 40 minutes.
Category:Chocolate Recipes
Category:Coffee Recipes
Category:Egg Recipes
Category:Egg yolk Recipes
Category:Peruvian Desserts