8 oz milk chocolate
1 oz semi-sweet chocolate
4 c heavy cream (light cream OK)
2 T brewed coffee
¼ c sugar
8 egg yolks
pinch salt

Melt chocolates. Heat cream and coffee. Whisk sugar into egg yolks. Whisk hot cream into egg/sugar mixture a little at a time. Whisk cream/egg mixture into chocolate. Strain into six ounce ramekins. Bake in a water bath at 325° for 30–35 minutes, until the custards are barely set. Refrigerate at least four hours before serving. Sprinkle a thin layer of sugar on top of the custards and brulée with a blow torch OR put in a baking plan filled with ice and water and put in broiler for about 10 seconds, watching carefully.