Mocha custard cups dessert recipe

A simple cup of custard with a luxurious blend of flavors makes a fantastic dessert. In this dessert recipe chocolate, coffee, and cinnamon are combined in a custard for a simple and elegant dessert that requires no special skills to make.

Recipe ingredients:

1-1/2 cups milk

1-1/2 cups heavy cream

1/2 cup crushed espresso coffee beans

3 Tablespoons sugar

1/4 teaspoon cinnamon

5 ounces semisweet baking chocolate, chopped into small pieces

4 egg yolks

2 eggs

It is best to have 8 little baking dishes called ramekins for cooking the custard. You can also use oven-proof coffee mugs too. Also needed are two 9 x 13 baking pans.

Begin by adding the milk, cream, coffee beans, sugar, cinnamon, and chocolate pieces to a 2-quart saucepan. Cook over medium heat, stirring constantly, until the chocolate melts and the sugar dissolves. This will take about 10 minutes. Keep the mixture below simmering while you cook it. When it is done, allow it to cool for 25 minutes.

After the cooling period, preheat your oven to 350 degrees F and whisk together in a large bowl the eggs and the egg yolks until fluffy and well blended. Slowly pour the cooled cream mixture into the eggs and stir gently until everything is blended. Scrape any remaining coffee bean bits out of the sauce pan and discard. With a fine-meshed sieve or a colander, cover the saucepan and pour the custard mixture through the strainer back into the saucepan to remove bits of coffee beans. Then you can pour the custard into each ramekin.

Set 4 ramekins in each rectangular baking dish and pour warm water into the baking dishes until the water reaches two-thirds of the way up the ramekins. Cover the pans loosely with aluminum foil and carefully place in the center rack of the oven. Baking will take about 40 to 45 minutes. You only want to cook until the custard is just set, not dried out. After taking the custards out of the oven, remove them from the water bath and allow to cool. Refrigerate for at least 6 hours before serving. Making them the day before and refrigerating overnight is fine.

© Falbe Publishing.

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