These custards are very smooth and creamy. You can also use freshly brewed espresso though we have found that coffee crystals give a consistent result.

Preheat oven to 325°F.

In a medium saucepan combine the cream and dissolved coffee. Heat over medium-high to just below boiling and remove. In a medium bowl stir the sugar into the yolks until well blended. With a wooden spoon slowly add the hot cream mixture into the yolks, stirring constantly to avoid curdling the yolks. Add the salt. Divide the mixture evenly between 6 cappuccino cups or individual soufflé cups.

Place cups in a ovenproof pan and pour boiling water around them to reach halfway up the sides of the cups. Cover loosely with foil and bake for 50 to 60 minutes or until edges are just set. Remove the cups and refrigerate until chilled. (Creams can be stored, covered and refrigerated, for 24 hours.)

Serve creams in their cups with crunchy cookies or biscotti.

Makes 6 servings.