Thursday, August 23, 2001


similiar idea as yesterday, but without the jello part. . .mocha custard.

1 c. espresso or strong, strong coffee
1 c. milk or cream
1/2 c. evaporated skim milk
3 eggs
3 tablespoons superfine sugar
1/2 c. callebaut chocolate chips
1 teaspoon coffee liqueur of your choice
fresh grated nutmeg to taste

preheat oven to 325 degrees. mix coffee, milk, and evaporated milk in a saucepan. scald slowly, but don't burn or let boil. meanwhile, in the bowl of the stand mixer, add in the eggs and sugar. attach the paddle beater and beat on speed 5 until thick and lemon colored, about 3 minutes.

when the hint of a skin has formed on the milk and coffee mixture, remove from heat. with the stand mixer still beating away, gradually and slowly pour the hot milk into the beaten eggs and sugar.

put chocolate chips and liqueur in a small microwve proof bowl and melt the chocolate in the microwave on high power, about 1 min. stir until smooth and melted. add the chocolate to the egg mixture. grate some nutmeg into the custard. lower the mixer speed to 3 and beat until smooth.

divide the mixture into individual ramekins (about 6). place them in a baking pan just big enough so they fit. pour hot water into the pan until it comes about halfway up the sides of the ramekins. place the pan in the center of the oven and bake for 10 mins.

after 10 mins, give each ramekin a little stir. stir a second time after another 10 mins. bake for another 15 mins. check to see if a knife inserted into the center of a custard comes out fairly clean, with only a little custard sticking to it. the custard should shake a bit when jiggled. remove the pan from the oven and carefully remove the ramekins from the pan. cool the ramekins on a rack for 30 mins, and then chill for 3 hours or overnight.

garnish with chocolate curls and cocoa. yummm!


posted by fortune | 5:59 PM | top | link to this | email this: | | | 0 comments