Mocha Custards

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  • Makes: 6 servings
  • Prep: 20 mins
  • Chill: 2 hrs
  • Cool: 1 hr
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Mocha Custards
2 1/4
cups milk
cup sugar
tablespoon instant coffee crystals
eggs, slightly beaten
1 1/2
teaspoons vanilla
Frozen whipped dessert topping, thawed (optional)
Coffee beans (optional)
  1. Preheat oven to 325 degrees F. In a medium saucepan, combine milk, sugar, cocoa powder, and coffee crystals. Cook and stir just until cocoa and coffee are dissolved.
  2. In a medium mixing bowl, gradually whisk hot mixture into eggs. Add vanilla. Place six 6-ounce custard cups in a 3-quart rectangular baking dish. Place on the oven rack. Pour egg mixture into the custard cups. Carefully pour boiling water around the custard cups into the baking dish to a depth of about 1 inch.
  3. Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Remove the custard cups from baking dish. Cool to room temperature. Chill in the refrigerator 2 to 24 hours. If desired, top with dessert topping and coffee beans.
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