Recipes and Cooking Mocha Custards 4.0 (4) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Mike Dieter Prep Time: 20 mins Chill Time: 2 hrs Cool Time: 1 hrs Bake Time: 30 mins Total Time: 3 hrs 50 mins Servings: 6 Ingredients 2 ¼ cup milk ⅓ cup sugar 3 tablespoon unsweetened cocoa powder 1 tablespoon instant coffee crystals 3 eggs, slightly beaten 1 ½ teaspoon vanilla Frozen whipped dessert topping, thawed (optional) Coffee beans (optional) Directions Preheat oven to 325°F. In a medium saucepan, combine milk, sugar, cocoa powder, and coffee crystals. Cook and stir just until cocoa and coffee are dissolved. 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. 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. Rate it Print