| 1 | Beat eggs lightly. |
| 2 | Add sugar and salt. |
| 3 | Whisk in milk and coffee. |
| 4 | Grease 4 sturdy coffee cups or not-too-large mugs with butter. |
| 5 | Don"t use grandma"s bone china for this. |
| 6 | Pour the custard mixture into the cups. |
| 7 | Put the cups in a large shallow dish. |
| 8 | Add hot water to come up about 1" on the sides of the cups. |
| 9 | Bake at 325 °F for about 40 minutes. |
| 10 | Cool and refrigerate until ready to serve. |
| 11 | Serve right in the cups with whipped cream and a little grated bittersweet chocolate over the top. |
| 12 | recipe by : wine spectator |
