Coffee custards

  • Time cooking time: 30 minutes
  • Yield Serves: 6


    1/4 cup sugar
    2 teaspoons water

    2 cups warm milk
    1/4 cup sugar
    1 ounce semi-sweet chocolate
    2 teaspoons instant coffee
    1 teaspoon vanilla
    5 egg yolks


    For Caramel:
    In a small saucepan, combine sugar and water. Boil until it turns into a golden caramel. Dip saucepan in water to stop the cooking of the sugar.
    For custards:
    In a large saucepan, combine milk, sugar, chocolate, coffee, and vanilla. Mix in the warm caramel. Bring to a boil. Beat the egg yolks in a bowl, and gradually whisk in the milk mixture. Strain, and pour into individual ramequin dishes. Bake in waterbath at 325 degrees for 30 minutes or until custards are firm.
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