Mocha Custards

Mikekey *


A sweet treat that is diabetic friendly.


☆☆☆☆☆ 0 votes

20 Min
30 Min


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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

How to Make Mocha Custards


  • 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.

Printable Recipe Card

About Mocha Custards

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

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