1 1/2 c. half & half
1/3 c. sugar
1 tsp. instant coffee powder
4 egg yolks
1/2 c. whipping cream, whipped
Toasted chopped almonds or pecans

1. Scald half & half and sugar until sugar is dissolved. Cool.

2. Add coffee powder. Beat in the egg yolks until well blended.

3. Pour mixture through a fine wire strainer into 4 individual dishes about 1/2 cup size.

4. Cover with foil. Place into an 8 inch square cake pan and set into oven.

5. Pour boiling water to a depth of 1/2 inch into the pan around the custards. Bake at 350 degrees about 20-25 minutes or until custards are set.

6. Remove from pan and remove foil. Cool to room temperature. Cover again and chill before serving.

7. When ready to serve, top with a mound of whipped cream and sprinkle with nuts.

Tips: Custards may be made up to 2 days ahead of serving. For chocolate flavored custards. Melt 1 square unsweetened chocolate into the half & half along with the sugar. Makes 4 servings.