Created by Mikekey on February 7, 2015
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.