<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Grease eight 6-ounce custard cups. In small saucepan over medium heat, stir coffee and 3/4 cup sugar until smooth, stirring constantly. Immediately pour into custard cups. In large bowl with wire whisk or fork, beat eggs and 3/4 cup sugar until blended. Beat in milk, coffee liqueur, and salt until mixed; pour mixture into custard cups. Place custard cups in large open roasting pan; fill pan with hot water to come halfway up side of custard cups. Bake 1 hour or until knife inserted in center of custard comes out clean. Remove custard cups from the pan of water. Place cups on cookie sheet; cover; refrigerate until well chilled, at least 3 hours. To serve, with knife, carefully loosen custard from cups; invert each onto a dessert plate; allow syrup to drip from cup onto custard. Garnish each with three chocolate &amp;quot;coffee beans.&amp;quot;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5181/baked-coffee-custards-1553/?src=shelter_footer>