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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mocha Custards

Makes: 6 servings
Prep 20 mins Chill 2 hrs Cool 1 hr Bake 325°F 30 mins
Mocha Custards
  • 2 1/4  cups  milk
  • 1/3  cup  sugar
  • 3  tablespoons  unsweetened cocoa powder
  • 1  tablespoon  instant coffee crystals
  • 3  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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