COFFEE CREAM CUSTARDS

1-1/2 cups half-and-half
1/3 cup sugar
1 tsp. instant coffee powder
4 egg yolks
1/2 cup heavy cream, whipped
Toasted chopped almonds

In a small saucepan, scald half-and-half and sugar, stirring until sugar is dissolved. Cool.

Preheat oven to 350°F.

Add coffee powder to cooled half-and-half mixture; beat in egg yolks until well blended. Pour mixture through a fine strainer into 4 individual serving dishes. Cover with aluminum foil. Place in an 8×8-inch baking pan. Pour boiling water in the pan to a depth of 1/2-inch.

Bake 20 to 25 minutes or until custards are set. Remove from baking pan; remove foil. Cool to room temperature. Cover and chill for 2 hours.

Serve topped with whipped cream; sprinkle with toasted almonds.

Yield: 4 servings