1 cup heavy cream
1/2 cup water
1 1/2 Tbls. instant decaffeinated coffee
2 egg yolks
2 whole eggs
1 Tbls. somersweet
1/8 tsp. salt
1 tsp. vanilla
1 tsp. almond extract
cinnamon for dusting

Preheat oven to 325 degrees.

Butter 4 ramekins.

Heat cream, water, and coffee granules in a saucepan until very hot. Set aside.

Beat yolks and eggs together until just blended. Add somersweet and salt, then slowly add the hot cream mixture, stirring constantly. Add vanilla and almond extract. Pour custard into ramekins. Sprinkle each with cinnamon.

Set ramekins in a shallow baking dish and fill dish with enough water to come within 1/2 inch of tops of ramekins. Place pan with ramekins in oven and bake 30 minutes, or until a knife inserted in center comes out clean.

Serve warm or cold.