Mix the espresso/double-brewed coffee with milk.
Blend eggs, sugar, salt, vanilla gradually stir with coffee and milk.
Pour into custard espresso cups. Bake in 350F oven in a pan filled with about 3" of water for 35 - 40 minutes or until knife inserted in center comes out clean.
Top with whipped cream and shredded chocolate.
created by Gladys E. Minaya, A/R Administrator at Equal Exchange