Brazilian Coffee Pudding (Petit Pot de Crème au Café)

Prepare the frozen coffee crystals first: In a round glass or metal mold, dissolve the unsalted coffee and to-taste flavor in water

Put it in the freezer or refrigerator and stir occasionally with a fork to break up any larger crystals

Let it freeze

Preheat the oven at low temperature (150°C)

In one bowl, dissolve the coffee and to-taste flavor in milk

In another bowl, beat the eggs well

Add this mixture to the milk mixture and strain through a fine-mesh sieve

Pour this mixture into individual molds and bake in a water bath at 150°C for 1 hour

Let it cool and refrigerate

To serve, unmold the puddings and just before serving, place 1 tablespoon of frozen coffee crystals broken into small pieces on top or around each pudding

Serve immediately.