Hello everyone! Today's recipe is Mocha Custards. Coffee is one of my down falls and chocolate of course. I collect a lot of coffee recipes. Some I like and some I don't like. This one is a good one. Enjoy!
Note: may be made 1 day in advance and kept covered and chilled.
½ Cup sugar
1/3 Cup semisweet chocolate, chopped fine
5 Lg. Egg yolks
1 Lg. Egg2 Cups milk
2 Tbls. Instant espresso powder
1/8 Tsp. Salt
1½ Tsp. Vanilla extract
¾ Cup Whipped cream
In a small skillet, cook ¼ cup of the sugar over medium heat, stirring with a fork, until it is melted and golden caramel in color. carefully pour ¼ cup water it into the side of the
skillet and simmer the mixture, stirring, until the caramel is dissolved. Remove from heat and stir in chocolate until it is melted. Preheat oven at 300°F. Scald the milk in a small sauce pan. In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and whisk in the chocolate mixture. Slowly whisk in the scalded milk. Add the espresso powder, vanilla and salt. Strain the custard through a fine sieve into another bowl, skim the froth off and divide the custard among six ramekins. Put ramekins in a baking pan and add enough hot water to reach 1/3 up the sides of the ramekins. Cover pan tightly with foil. Bake custards in the middle of the preheated oven until they are just set or for40-45 minutes.Let them cool completely, uncovered. Chill, covered, for 3 hours before serving. Garnish each custard with 2 tablespoons of
Per Serving: 253 Cal (47% from Fat, 10% from Protein, 43% from Carb); 7 g Protein; 13 g Tot Fat; 7 g Sat Fat; 5 g Mono Fat; 1 g Poly Fat; 28 g Carb; 1 g Fiber; 26 g Sugar; 154 mg Calcium; 1 mg Iron; 112 mg Sodium; 228 mg Cholesterol.