Mocha Custard

By Barbara Kafka

Total Time
12 minutes
Rating
5(6)
Notes
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Ingredients

Yield:4 servings
  • 1cup milk
  • ¼cup heavy cream
  • 3large eggs
  • ⅓cup granulated sugar
  • 2teaspoons cocoa powder
  • ½teaspoon powdered instant coffee
  • 2teaspoons Irish cream liqueur
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

218 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 7 grams protein; 84 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place milk and cream in a 4-cup measure. Cook, uncovered, at 100 percent power in a high-power oven with a carousel for 2 minutes.

  2. Step 2

    While milk is cooking, whisk together eggs and sugar in a medium bowl. Combine cocoa and coffee in a small bowl.

  3. Step 3

    Remove milk from oven and pour into egg mixture, whisking constantly. Whisk in Irish Cream.

  4. Step 4

    Stir a scant tablespoon of the custard mixture into the cocoa and coffee to form a smooth paste. Scrape the cocoa mixture back into the custard and whisk until well combined.

  5. Step 5

    Pour into ½-cup ramekins and skim any foam from the top of each. Place cups, evenly spaced, around the carousel. Cook, uncovered, at 50 percent power for 6 minutes. Custard will still be partly liquid.

  6. Step 6

    Remove from oven. Let stand, covered with a towel, for 15 minutes. Refrigerate until firm and well chilled.

Ratings

5 out of 5
6 user ratings
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