Coffee Custard

1-1/2 cups whole milk
1/2 teaspoon vanilla
5 dark roast coffee beans
1/2 cup very strong coffee
5 egg yolks
1/2 cup sugar
1 teaspoon cornstarch

1. Bring milk, vanilla and coffee beans to a boil in a small sauce pan over high heat, then remove from heat.
2. Stir in the strong coffee and chill in the refrigerator until cold.
3. Preheat the oven to 325 degrees.
4. Whisk together egg yolks, sugar and corn starch.
5. Remove coffee beans from milk and gradually whisk it into the egg mixture.
6. Pour the mixture into greased individual custard cups.
7. Place the custard cups in a baking dish that can accommodate them and half fill it with water.
8. Bake until the tops have crisped brown and a toothpick inserted in the center comes out clean, about an hour.
9. All to cool to room temperature and then refrigerate before serving.
10. Run a knife around the outside of the custard and flip it upside down on a plate or eat as is. Optionally garnish with a baked plantain slice, toasted walnuts and a drizzle of honey.

Makes 4 servings