Mocha Custards

Mikekey K

By
@Mikekey

A sweet treat that is diabetic friendly.


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Serves:

6

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 1/4 c
milk
1/3 c
granulated sugar
3 Tbsp
unsweetened cocoa powder
1 Tbsp
instant coffee granules (i use decaf)
3 large
eggs, slightly beaten
1 1/2 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 325F. Bring 4 cups of water to a boil in a tea kettle or saucepan.
2
In medium saucepan over medium-low heat, combine milk, sugar, cocoa, and coffee granules. Cook and stir just until sugar, cocoa and coffee are dissolved. DO NOT BOIL. Let cool slightly.
3
In a medium bowl gradually whisk milk mixture into eggs. Add vanilla.
4
Place six 6-ounce custard cups or ramekins in a rectangular baking dish. Divide egg mixture evenly among the 6 cups.
5
Place baking dish on oven rack and carefully pour boiling water around the custard cups into the baking dish, about 1-inch deep.
6
Bake for 30-35 minutes or until a knife inserted in center comes out clean.
7
Remove cups from baking dish and cool on wire rack for at least 15 minutes.
8
Serve warm, of if you want them chilled, cool 1 hour on rack and then chill for at least 2 hours before serving.
9
If desired, top with whipped topping of your choice.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Diabetic