Mocha Custards


  • ¾ cup sugar
  • Whipped cream
  • 1 tablespoon coffee liqueur
  • 1 ½ tablespoons instant coffee powder
  • ½ teaspoon vanilla extract
  • 8 large egg yolks
  • Chocolate coffee bean candies
  • + 2 more ingredients
    • 3 cups half and half
    • ½ ounce semisweet chocolate

Preheat oven to 325?F. Arrange six 3/4-cup souffl? dishes or custard cups in 13 x 9 x 2-inch baking pan. Using wooden spoon, stir sugar, yolks, liqueur and vanilla extract in medium bowl to blend well. Stir half and half, chocolate and coffee powder in heavy medium saucepan over medium heat until...

View full recipe at Epicurious


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