This is a little twist on the classic pots de crème. I originally got this recipe from a book called “Desserts” published by Hermes House in 2003. This baked custard is delicious. It’s easy and is made ahead… perfect for a party.
The recipe calls for coffee liqueur, you can use either Kahlua or Tia Maria… I’m partial to Tia Maria.
Mocha Pots de Creme Recipe
All you need:
1 tablespoon instant coffee powder
2 cups milk
1/3 cup confectioner’s sugar
8 oz. semi sweet chocolate morsels
2 teaspoons vanilla extract
2 tablespoons coffee liqueur
7 egg yolks
All you need to do:
Preheat the oven to 325 degrees.
Place 8 (1/2 cup) ramekins in a roasting pan.
Put the instant coffee into a saucepan and stir in milk, then add the sugar and set the pan over medium high heat.
Bring to a boil, stirring constantly, until the coffee and sugar have dissolved.
Remove the pan from the heat and add the chocolate.
Stir until the chocolate has melted and the sauce is smooth.
Stir in the vanilla extract and coffee liqueur.
In a bowl, whisk the yolks until lightly blended.
Slowly whisk in the chocolate mixture.
Set a strainer atop a pitcher or large measuring cup and pour the mixture through the strainer.
Pour the strained mixture into the ramekins that are set in the roasting pan, dividing equally.
Pour boiling water into the roasting pan, enough that the water comes halfway up the sides of the ramekins.
Cover the pan with foil.
Bake in 325 degrees for 30-35 minutes until custard is just set, and a knife inserted into a custard comes out clean.
Remove the cups from the roasting pan and cool.
Place on a baking sheet, cover and chill completely.
Decorate with whipped cream.
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