Mocha Custards

Mocha Custards in white bowls
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


  • 2 ¼ cup milk

  • 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)


  1. 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.

  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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