Chocolate Mocha Cream Custard Recipe
Details
- Time
- 50 minutes
- Skill Level
- Intermediate
- Yields
- 8 servings
Put a special twist on a cream custard dessert. HERSHEY'S Chocolate Mocha Cream Custard is an explosion of delectable flavours. Try this recipe!
Ingredients & Directions
- Prep Time
- 10 minutes
- Bake Time
- 40 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2 2/3 cupswhipping cream (650 mL)
-
3/4 cupgranulated sugar (175 mL)
-
3/4 cup
-
1 tsppowdered instant coffee (5 mL)
-
5egg yolks, lightly beaten
-
sweetened whipped cream (optional)
Key Ingredients
Directions
Equipment Needed
Oven & Stovetop
13x9-inch (33x23 cm) Baking Pan
Measuring Cups
Saucepan
Whisk
(8) 5 oz (150 mL) Oven-Proof Cups
Foil
Wire Rack
1
Preheat the oven to 350°F (180°C). Stir the whipping cream, sugar, chocolate chips and instant coffee in a heavy saucepan set over medium heat until steaming.
2
Remove from the heat; beat with whisk until mixture is smooth. Gradually add a small amount of the hot liquid into the egg yolks, stirring constantly. Return the egg mixture to the saucepan mixture; blend well. Pour into eight 5 oz (150 mL) oven-proof cups. Place cups in a 9 x 13 (3 L) baking pan; set the pan onto the oven rack. Pour hot water into the pan until it reaches 1-inch (2.5 cm) up the sides. Loosely tent a piece of foil over the pan.
3
Bake for 40 to 45 minutes or until set. Remove cups from the water to a rack; cool to room temperature. Chill completely. Garnish with whipped cream (if using) right before serving.
