Ingredients 1 tablespoon instant coffee granules 1 1/2 cups milk 1 large egg 1 large egg yolk 1/4 cup sugar 1 1/2 tablespoons all-purpose flour 5 ounces bittersweet chocolate, coarsely chopped 1 tablespoon sliced almonds, toasted Butter cookies, for serving (optional) Instructions In a medium saucepan, dissolve the instant coffee in the milk and bring to a boil. Meanwhile, in a bowl, whisk together the egg, egg yolk and sugar. Whisk in the flour. Gradually whisk 1 cup of the hot milk into the egg mixture, then into the remaining milk in the saucepan. Bring to a boil and cook over moderate heat, whisking constantly, until thickened. Strain the hot custard into a bowl. Add the chocolate and stir occasionally until smooth. Let cool, then refrigerate until cold. Spoon the crème au chocolat into 4 dessert bowls or cups. Sprinkle with the toasted almonds and serve with the cookies.