How to Make Mocha Cream Custard
- Stir together sugar, cocoa and cornstarch in medium saucepan; gradually add milk and instant coffee. Cook, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat.
- Gradually stir small amount of hot mixture into egg yolk, blending well; return mixture to pan. Heat just to boiling, stirring constantly.
- Remove from heat; stir in butter and vanilla. Pour into bowl; press plastic wrap onto surface. Refrigerate until cold.