Whisk the egg yolks with the sugar, coffee, and Tia Maria, if using. Scald the cream and stir into the egg yolk mixture. Strain into a pitcher, and pour into small ramekin or cocotte dishes.
Stand the dishes in a baking pan and pour in hot water to come halfway up the sides of the dishes. Cover the pan with foil and place carefully in the center of a
Remove carefully from the oven. Leave to cool, then chill before serving. Decorate with a little whipped cream and a few chocolate curls, if desired.
© 1999 Jennifer Paterson. All rights reserved.