Espresso chocolate custard

1. Beat eggs lightly.
2. Add sugar and salt.
3. Whiski in milk and coffee.
4. Greasei 4 sturdy coffee cups or not-too-large mugs with butter.
5. Don"t use grandma"s bone china for this.
6. Pour the custard mixture into the cups.
7. Put the cups in a large shallow dish.
8. Add hot water to come up about 1" on the sides of the cups.
9. Bakei at 325 °F for about 40 minutes.
10. Cool and refrigerate until ready to serve.
11. Serve right in the cups with whipped cream and a little grated bittersweet chocolate over the top.
12. recipe by : wine spectator.