These pot de crème are great topped with whipped cream, a dusting of ground cinnamon, and chocolate hazelnut biscotti.
Place cream, sugar, coffee and cinnamon stick in a sauce pan and bring to a boil. Remove from heat, cover and let stand for 30 minutes to steep.
When still warm remove the cinnamon stick and stir in the chopped chocolate to melt in.
Whisk the egg yolks, liqueur and salt together until frothy.
Temper the eggs with the warm cream mixture.
Pass the custard through a fine mesh strainer to ensure a silky texture.
Fill 6 espresso cups with the custard, place them in a baking dish and fill the dish with hot water to 1/2 inch from the top of the cups (Bain-Marie)
Bake at 325F for 20 – 30 minutes until the custard is just set.
Remove cups from water bath, allow to cool to room temperature, then cover and refrigerate to chill through.