Description
A delicious espresso-flavored chocolate custard dessert.
Ingredients
Scale
- 1 1/2 cups granulated sugar
- 2 cups half and half
- 1 tablespoon instant espresso coffee granules
- 1 teaspoon vanilla extract
- 2 whole eggs
- 6 egg yolks
- 3 oz. BAKER’S Semi-Sweet Baking Chocolate
- Additional instant espresso coffee granules (ground fine for garnish, if desired)
Instructions
- Preheat oven to 350°F.
- In a large bowl, beat the sugar, half and half, instant espresso coffee granules, vanilla, whole eggs and egg yolks until smooth.
- Pour the mixture into 8 ungreased 6-oz. ramekins.
- Place the ramekins in a shallow roasting pan.
- Fill the roasting pan with hot water to halfway up the sides of the ramekins.
- Bake for 30-35 minutes or just until the mixture is set.
- Carefully remove the ramekins from the water bath to a cooling rack and allow to cool for 30 minutes.
- In a small microwaveable bowl, melt the chocolate according to package directions until melted and smooth.
- Divide the mixture between the ramekins and spread evenly to form a thin layer of chocolate.
- Cover with plastic wrap and refrigerate for at least an hour or until the desserts are well chilled.
- Optional: top each dessert with additional fine ground instant espresso coffee granules, if desired.
Notes
- Chill the custards for enhanced flavor.
- Serve with a dollop of whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 290
- Sugar: 23g
- Sodium: 45mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg