Coffee Cream Custard - cooking recipe

Ingredients

1 cup coffee (strong & freshly made)
1/2 cup heavy cream
2 cups milk
3 eggs
3 egg yolks
3/4 cup sugar
1 teaspoon vanilla extract

Preparation

Preheat oven to 350\u00b0F (180\u00b0C).
Pour milk into a 1 qt saucepan. Stir coffee into the milk & slowly bring the mixture to the boiling point.
Meanwhile, put the eggs & egg yolks in a lrg mixing bowl & beat together thoroughly w/a wire whisk. Then beat in the cream & sugar.
When the milk mixture reaches the boiling point, slowly pour it into the egg mixture, beating vigorously w/the whisk. Add the vanilla extract & beat again.
Pour half of the coffee cream into a 10-in pie dish or 6-cup souffle dish. Set the dish in a shallow pan filled w/boiling water to reach halfway up the side of the dish.
Working quickly, transfer the dish to the preheated oven & pour the rest of the coffee cream into the dish.
Reduce the oven temp to 325\u00b0F (160\u00b0C) & bake the coffee cream for 1 1/4 hours or till a knife plunged into the center comes out clean & dry.
Remove the dish from the oven & allow to cool to room temperature. Cover & refrigerate for a minimum of 3 hours to overnite.
NOTES: It was strongly emphasized that this dessert must be served icy cold. No other serving suggestions were included, but how could it be wrong to serve in goblets w/a sprinkle of choc shavings? NOT!