Coffee custards

Makes 6

150ml cold espresso coffee 600ml double cream 100ml whole milk 6 egg yolks 30g caster sugar 2 tbsp cornflour 12 coffee beans In a saucepan, combine 500ml of the double cream with the milk and coffee, and warm for 3 mins. In a jug, whisk together the egg yolks, caster sugar and cornflour until smooth, then slowly whisk the cream mixture into the jug. Pour the mixture into the saucepan and simmer on low, while whisking, for 1 min until it thickens. Pour the mixture back into the jug and allow to cool to room temperature. Place 6 teacups on a large tray that fits in the fridge and, when cool, divide the custard between the teacups. Leave to chill overnight. Whip the remaining cream in a jug until thick, then spoon a tablespoon of the cream on top of each custard. Crush 6 of the coffee beans and then decorate each of the desserts with one whole coffee bean, plus some of the crushed beans.