Ingredients
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1/2
-
1/2
-
5
-
1
-
2
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Coffee Custards, A creamy baked custard with a coffee kick These must be chilled for atleast 3 hours before serving , This was a very creamy custard The only change was a bit less sugar and a bit more coffee I served it with sweet hazelnut pastry so the bitterness in the custard balanced out the pastry Made for ZWT 7 Thanks for posting
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Steps
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1
Done
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In a Small Skillet, Cook Cup of the Sugar Over Moderate Heat, Stirring With a Fork, Until It Is Melted and Golden Caramel in Colour. |
|
2
Done
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Add Cup Water Carefully (pour It Into the Side of the Skillet) and Simmer the Mixture, Stirring, Until the Caramel Is Dissolved. |
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3
Done
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Remove from Heat and Stir in Chocolate Until It Is Melted. |
|
4
Done
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Preheat Oven to 300 Degrees F. |
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5
Done
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Scald the Milk. |
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6
Done
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in a Bowl, Whisk the Yolks and the Whole Egg With the Remaining Cup Sugar and Add the Chocolate Mixture, Whisking. |
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7
Done
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Whisk in the Scalded Milk in a Stream. |
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8
Done
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Add the Espresso Powder, Vanilla and a Pinch of Salt. |
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9
Done
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Strain the Custard Through a Fine Sieve Into Another Bowl, Skim the Froth, and Divide the Custard Among Six Ramekins. |
|
10
Done
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Put Ramekins in a Baking Pan and Add Enough Hot Water to Reach One-Third Up the Sides of the Ramekins. |
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11
Done
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Cover Pan Tightly With Foil. |
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12
Done
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Bake Custards in the Middle of the Preheated Oven For 40-45 Minutes, or Until They Are Just Set. |
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13
Done
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Let Them Cool Completely, Uncovered. |
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14
Done
|
Chill, Covered, For 3 Hours Before Serving (may Be Made 1 Day in Advance and Kept Covered and Chilled). |
|
15
Done
|
Garnish Each Custard With a Rosette of Whipped Cream. |
