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