Preheat the oven to 160C/325F/Gas 3. Put
the roasted coffee beans in a pan over a low heat for about 3 minutes,
shaking the pan frequently. Pour the milk and cream over the beans. Heat
until almost boiling; cover and leave to infuse for 30 minutes.
Whisk the egg, the egg yolks, sugar and
vanilla together. Return the milk to boiling and pour through a sieve on
to the egg mixture. Discard the beans. Pour the mixture into eight 75
ml/5 tablespoons coffee cups or six 120 ml/4 fl oz/½ cup ramekins. Cover
each with a small piece of foil.
Put in a roasting pan with hot water
reaching about two-thirds of the way up the sides of the dishes. Bake
them for 30-35 minutes, or until lightly set. Let cool. Chill for at
least 2 hours. Whisk the whipping cream and iced water until thick and
frothy and spoon on top of the custards. Dust with drinking chocolate
powder to serve.
Cook's Tip: These petits pots may
also be served warm, topped with a spoonful of clotted cream. Serve
straight away, with the clotted cream just starting to melt.