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Preheat oven to 300 degrees. In a saucepan scald milk, cream, balsamic and espresso powder.
In a mixing bowl, mix together eggs, egg yolks, sugar and vanilla. Slowly add scalded liquid to the bowl. Mix without creating additional foam or air bubbles. Fill 6 oven-safe cups or ramekins about 3/4 full. Bake in a water bath for 35-55 minutes, depending on heat and volume.
Cool and top with shaved chocolate. Serve topped with whipped cream, chocolate syrup and cocoa powder.
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