Featured Pinch Tips Video
- 2 1/4 c
- 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
1Preheat oven to 325F. Bring 4 cups of water to a boil in a tea kettle or saucepan.
2In 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.
3In a medium bowl gradually whisk milk mixture into eggs. Add vanilla.
4Place six 6-ounce custard cups or ramekins in a rectangular baking dish. Divide egg mixture evenly among the 6 cups.
5Place baking dish on oven rack and carefully pour boiling water around the custard cups into the baking dish, about 1-inch deep.
6Bake for 30-35 minutes or until a knife inserted in center comes out clean.
7Remove cups from baking dish and cool on wire rack for at least 15 minutes.
8Serve warm, of if you want them chilled, cool 1 hour on rack and then chill for at least 2 hours before serving.
9If desired, top with whipped topping of your choice.