-
1
To make the coffee layer, place 1/2 cup of the sugar and 2 tablespoons of the cornstarch in a heavy saucepan.
-
2
Gradually add one-third of the milk, whisking until well blended.
-
3
Over medium heat, whisk in one of the egg yolks and bring to a boil, whisking.
-
4
Boil for 1 minute.
-
5
Remove the pan from the heat.
-
6
Stir in 2 tablespoons of the butter and the instant coffee powder.
-
7
Set aside in the pan to cool slightly.
-
8
Divide the coffee mixture among six wine glasses.
-
9
Smooth the tops before the mixture sets.
-
10
Wipe any dribbles on the insidesand outsides of the glasses with damp paper towels.
-
11
To make vanilla layer,place half of the reamaining sugar and cornstarch in a heavy saucepan.
-
12
Whisk in 1 1/4 cups of the milk.
-
13
Over medium heat, whisk in another egg yolk and bring to a boil , whisking.
-
14
Boil for 1 minute.
-
15
Remove the pan from the heat and stir in 2 tablespoons of the butter and the vanilla.
-
16
Lt cool slightly, then spoon into the glasses on top of the coffee layer.
-
17
Smooth the tops and wipe glasses with paper towels.
-
18
To make the chocolate layer, place the remaining sugar and cornstarch in a heavy saucepan.
-
19
Gradually whisk in the remaining milk and continue whisking until blended.
-
20
Over medium heat, whisk in the last egg yolk and bring to a boil, whisking constantly.
-
21
Boil for 1 minute, Remove from the heat and stir in remaining butter and the cocoa.
-
22
Let cool slightly, then spoon into glasses on top of vanilla layer.
-
23
Chill until set.
-
24
Pipe swirls of whipped cream on top of each dessert just before serving.
