Vanilla And Chocolate Cappuccino Creams
Source: Patricia Rain
Makes 6 servings

Nonstick cooking spray
2 1/2 inch piece vanilla bean, split lengthwise
1 3/4 cups heavy cream
2 ounces bittersweet chocolate, finely chopped
5 tablespoons sugar
4 large egg yolks
1 large egg
1/4 cup sour cream
4 teaspoons clear (white) rum
Pinch of salt
4 teaspoons espresso powder
Chocolate covered coffee beans, for garnish

Heat oven to 350F. Spray about six 1-cup custard cups. Place cups in a shallow baking pan. Scrape seeds from vanilla bean into small saucepan; add bean. Mix in 1/2 cup of the cream and chocolate. Stir over low heat just until smooth. Set aside. Whisk remaining 1-1/4 cups cream, sugar, yolks, egg, sour cream, rum and salt in medium bowl until smooth. Strain chocolate mixture into egg mixture and whisk to blend. Pour 1/4 cup custard mixture into each custard cup; reserve remaining custard. Pour enough hot water into baking pan to come halfway up sides of cups. Bake until custard sets, about 25 minutes. Let stand 5 minutes. Add espresso to remaining custard mixture, stirring until dissolved. Spoon espresso custard over chocolate custard, dividing evenly. Bake until custards set, about 30 minutes. Remove from water. Chill, uncovered, until cold. (May be made 1 day ahead. Cover, keep chilled.) Cut around custard cup sides to loosen custards, turning out onto plates. Garnish with coffee beans and serve.