Heat 1/2 stick of butter in saucepan until melted and add brown sugar. Stir constantly
over medium-low heat until sugar is dissolved and caramelized. Quickly pour into
bottom of 2-quart casserole dish or individual cups.
Place 1 stick of butter, evaporated milk, condensed milk, cheese, eggs, 3 ounces
espresso and 3 ounces coffee liqueur in blender and blend until smooth. Pour mixture
over caramelized sugar.
Place dish in a 13 x 9-inch pan and fill pan with 1 inch of warm water.
Bake for 80-90 minutes.
Perform toothpick test. Let cool to room
temperature and refrigerate several hours.
For sauce, melt 1/4 stick butter and add sugar as above. Add 1 ounce espresso,
2 ounces coffee liqueur and 12 whole coffee beans. Bring to boil and remove from
heat. Let stand to thicken.
To serve, cut custard around rim and invert onto dish.
Pour sauce over custard
and garnish with whipped cream, coffee beans and powdered sugar.
Source: Charli Singh, Sweet Basil - The Wichita Eagle 05/02/01