Preheat oven to 325 degrees F. Mix milk, cream, sugar and espresso powder in a saucepan. Heat to boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla.

Beat egg yolks until thick. Slowly add about one-fourth of milk mixture to beaten yolks, whisking constantly; whisk egg mixture into remaining hot milk. Divide mixture into ramekins or small round molds and place in a baking dish. Fill dish with hot water halfway up the sides.

Bake for 25 to 30 minutes; remove cups to cool and refrigerate until set, about 2 to 3 hours.

* This is a corrected version of the recipe that appears in French Women for All Seasons.