1 c. sugar
1/2 c. firmly packed brown sugar
1 stick butter
3 eggs
1/2 tsp. vanilla
1/4 c. very strong black coffee or 4 tsp. instant coffee
1/4 c. hot water
1 tbsp. heavy cream
1 pt. coffee ice cream

Beat sugars and butter until smooth. Add eggs. Blend in coffee, cream and vanilla. (It will look very curdled, but will smooth out during baking). Spoon into 8 - 5 oz. custard cups, filling no more than 2/3's full as it will bubble up. Place on cookie sheet. Bake at 325 degrees for 20 to 25 minutes, until puffed and crusted. Mixture underneath will seem liquidy. Remove from oven and cool. The puddings will fall, leaving a hollow into which the coffee ice cream can be spooned. Top with scoops of ice cream. Serves 8.