Mocha Custards
Recipe: #17217
February 07, 2015
Categories: Desserts, Puddings, Dairy, Eggs, Budget-Friendly, Quick Meals, Entertaining, Valentine's Day, Oven Bake, Diabetic, Gluten-Free, Vegetarian, Chocolate, Milk, Kosher Dairy more
"A sweet treat that is diabetic friendly."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (136.6 g)
- Calories 162.6
- Total Fat - 6.3 g
- Saturated Fat - 2.7 g
- Cholesterol - 114.3 mg
- Sodium - 143.3 mg
- Total Carbohydrate - 18.9 g
- Dietary Fiber - 0.5 g
- Sugars - 17 g
- Protein - 7.1 g
- Calcium - 127.4 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325F. Bring 4 cups of water to a boil in a tea kettle or saucepan.
Step 2
In medium saucepan over medium-low heat, combine milk, sugar, cocoa, and coffee crystals. Cook and stir just until sugar, cocoa and coffee are dissolved. DO NOT BOIL. Let cool slightly.
Step 3
In a medium bowl gradually whisk milk mixture into eggs. Add vanilla.
Step 4
Place six 6-ounce custard cups or ramekins in a rectangular baking dish. Divide egg mixture evenly among the 6 cups.
Step 5
Place baking dish on oven rack and carefully pour boiling water around the custard cups into the baking dish, about 1-inch deep.
Step 6
Bake for 30-35 minutes or until a knife inserted in center comes out clean.
Step 7
Remove cups from baking dish and cool on wire rack for at least 15 minutes.
Step 8
Serve warm, of if you want them chilled, cool 1 hour on rack and then chill for at least 2 hours before serving.
Step 9
If desired, top with whipped topping of your choice.
Tips & Variations
- Six 6-oz. custard cups or ramekins.
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