Espresso Chocolate Custard |
Course : Custards
Serves: 4 |
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Ingredients:
3 large eggs |
4 tablespoons sugar |
1 dash salt |
1/4 cup cream |
1 cup Espresso -- cooled |
3 tablespoons bittersweet chocolate -- ground |
2 tablespoons butter -- for greasing |
1/4 cup cream -- for whipping |
1 1/4 cups milk |
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Preparation / Directions:
1. Beat eggs lightly. Add sugar and salt. Whisk in milk and coffee.
2. Grease 4 sturdy coffee cups or not-too-large mugs with butter.
3. Pour the custard mixture into the cups. Put the cups in a large shallow dish.
4. Add hot water to come up about 1" on the sides of the cups.
5. Bake at 325 degrees for about 40 minutes.
6. Cool and refrigerate until ready to serve. Serve right in the cups with whipped cream and a little grated bittersweet chocolate over the top.
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