Brew the Coffee: Start by brewing a cup of strong coffee using your coffee maker or French press. Set the coffee aside to cool slightly.

Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of granulated sugar. Heat over medium heat, stirring occasionally until the mixture is hot but not boiling.

Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, remaining 1/4 cup of sugar, cornstarch, and salt until smooth and pale.

Temper the Eggs: Slowly pour about 1/2 cup of the hot cream mixture into the egg mixture, whisking constantly to temper the eggs. Gradually add the tempered egg mixture back into the saucepan with the remaining cream mixture.

Thicken the Custard: Cook the mixture over medium heat, stirring constantly, for 5-7 minutes until it thickens and coats the back of a spoon. Be sure not to let it boil.

Add Coffee and Flavor: Remove the saucepan from the heat and stir in the brewed coffee and coffee extract until well combined.

Chill the Custard: Pour the custard mixture into a large bowl or individual serving dishes. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours until fully chilled and set.

Serve and Garnish: When ready to serve, top with whipped cream and chocolate chips for an extra indulgent touch.