3 lg Eggs
4 tb Sugar
1 pn Salt
1/4 c  Cream
1 c  Espresso -- cooled
3 tb Bittersweet chocolate --
Ground
Butter -- for greasing
Cream -- for whipping
1 1/4 c  Milk

Beat eggs lightly. Add sugar and salt. Whisk in milk and coffee. Grease 4
sturdy coffee cups or not-too-large mugs with butter. Dont use grandmas
bone china for this. Pour the custard mixture into the cups. Put the cups
in a large shallow dish. Add hot water to come up about 1″ on the sides of
the cups. Bake at 325 degrees for about 40 minutes. Cool and refrigerate
until ready to serve. Serve right in the cups with whipped cream and a
little grated bittersweet chocolate over the top.

Wine Spectator