Hello chocolate. Hello creamy shot of seratonin to my brain. Custards, mousses (meese?), puddings–anything creamy and rich sends me into hog heaven. This recipe is no exception. Jen passed it along to me after raving about it, and she adapted from the good ol’ Better Homes and Gardens Cookbook.
I made it to go with my chipotle tacos. It was a lovely accompaniment, as well as a nod to the long history of cacao in Mexico (documented as far back as 1100 BC, with the word deriving from Nahuatl).
It made a whole lot of custard–or perhaps my ramekins are especially small for this recipe. Either way, equip yourself for a hearty dose of luscious milky mocha.
Adapted from Better Homes and Gardens Cookbook, via Jen (the Soupista)
2 1/4 c. milk
1/3 c. sugar
3 tbsp. unsweetened cocoa powder
2 tbsp. instant coffee
1/4 tsp. cinnamon
3 eggs, whisked
1 1/2 tsp. vanilla
Topping: Bailey’s + Heavy whipping cream, whole coffee beans
Preheat oven to 325.
Heat milk, sugar, cocoa, coffee and cinnamon, stirring until just dissolved. Pour into mixing bowl with eggs and vanilla (preferably bowl with pour spout). Beat for a few minutes.
Put 6 custard cups (or ramekins or coffee cups) into a deep baking dish. Divide mixture among cups. Pour boiling water around cups to depth of 1 inch. Bake for 45 minutes to an hour, or until a knife inserted in the middle comes out clean.
Cool on wire rack. Cover and chill at least 2 hours before serving (will keep for about 24 hours). Garnish with cream whipped with baileys and whole coffee beans.