Source: Charli Singh, Sweet Basil - The Wichita Eagle 05/02/01

3/4 cup (1 1/2) sticks butter
3/4 cup brown sugar
12 ounces evaporated milk
14 ounces sweetened condensed milk
8 ounces mascarpone cheese
5 large eggs
4 ounces brewed espresso
5 ounces Kamora or other coffee liqueur
1 teaspoon vanilla extract

Sauce
2 tablespoons (1/4 stick) butter
3 tablespoons granulated sugar
1 ounce espresso
2 ounces Kamora or other coffee liqueur
12 whole coffee beans

Preheat oven to 350 degrees F.

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.