EASY MOCHA CUSTARDS
These Italian custards are thickened with gelatin rather than eggs, so they are easier to make than most custards.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h10m
Number Of Ingredients 7
Steps:
- In a small bowl, sprinkle gelatin over 1/4 cup cold water, let soften 5 minutes.
- Meanwhile, in a medium saucepan, bring cream to a boil over high heat. Reduce heat to low; whisk in sugar and espresso powder until dissolved, about 1 minutes. Whisk in chocolate until melted (be careful not to let it burn), about 2 minutes. Remove from heat.
- Whisk softened gelatin into cream mixture until gelatin has dissolved about 1 minute. Stir in milk and salt. Strain into a large liquid measuring cup (for easy pouring). Divide evenly among six 6-ounce coffee cups or custard cups. Refrigerate until set, at least 3 hours.
Nutrition Facts : Calories 350 g, Fat 26 g, Fiber 1 g, Protein 6 g
MOCHA
If you have a coffee machine, treat yourself to a comforting, chocolatey mocha. You don't need to be a trained barista with our easy recipe
Provided by Kane Statton
Categories Breakfast, Brunch
Time 3m
Number Of Ingredients 4
Steps:
- Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.
Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
MOCHA CUSTARD
Provided by Barbara Kafka
Categories quick, weekday, dessert
Time 12m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place milk and cream in a 4-cup measure. Cook, uncovered, at 100 percent power in a high-power oven with a carousel for 2 minutes.
- While milk is cooking, whisk together eggs and sugar in a medium bowl. Combine cocoa and coffee in a small bowl.
- Remove milk from oven and pour into egg mixture, whisking constantly. Whisk in Irish Cream.
- Stir a scant tablespoon of the custard mixture into the cocoa and coffee to form a smooth paste. Scrape the cocoa mixture back into the custard and whisk until well combined.
- Pour into 1/2-cup ramekins and skim any foam from the top of each. Place cups, evenly spaced, around the carousel. Cook, uncovered, at 50 percent power for 6 minutes. Custard will still be partly liquid.
- Remove from oven. Let stand, covered with a towel, for 15 minutes. Refrigerate until firm and well chilled.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 86 milligrams, Sugar 21 grams, TransFat 0 grams
MOCHA CUSTARDS
There's just a hint of chocolate in these.
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Arrange six 3/4-cup soufflé 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 chocolate melts and mixture just comes to simmer. Very gradually stir hot mixture into yolk mixture. Strain custard into spouted measuring cup; pour custard into dishes.
- Pour enough hot water into pan to come halfway up sides of dishes. Bake custards until just set in center when pan is gently shaken, about 45 minutes. Transfer custards to rack; cool 1 hour. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Top custards with whipped cream and coffee bean candies and serve.
MOCHA CUSTARDS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a medium saucepan, sprinkle gelatin over 1/4 cup cold water, let soften 5 minutes. Add heavy cream and place over low heat. Add sugar, chocolate, espresso powder, and salt. Whisk until chocolate has melted, espresso powder is dissolved, and mixture is well combined, about 2 minutes.
- Whisk in milk and strain mixture into a large measuring cup (for easy pouring). Divide evenly among six 6-ounce coffee cups or custard cups. Refrigerate until set, at least 3 hours. Serve with a dollop of whipped cream, if desired.
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
MOCHA CUSTARDS
A sweet treat that is diabetic friendly.
Provided by Mikekey *
Categories Puddings
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325F. Bring 4 cups of water to a boil in a tea kettle or saucepan.
- 2. In medium saucepan over medium-low heat, combine milk, sugar, cocoa, and coffee granules. Cook and stir just until sugar, cocoa and coffee are dissolved. DO NOT BOIL. Let cool slightly.
- 3. In a medium bowl gradually whisk milk mixture into eggs. Add vanilla.
- 4. Place six 6-ounce custard cups or ramekins in a rectangular baking dish. Divide egg mixture evenly among the 6 cups.
- 5. Place baking dish on oven rack and carefully pour boiling water around the custard cups into the baking dish, about 1-inch deep.
- 6. Bake for 30-35 minutes or until a knife inserted in center comes out clean.
- 7. Remove cups from baking dish and cool on wire rack for at least 15 minutes.
- 8. Serve warm, of if you want them chilled, cool 1 hour on rack and then chill for at least 2 hours before serving.
- 9. If desired, top with whipped topping of your choice.
MOCHA CUSTARD TART
Categories Coffee Milk/Cream Chocolate Egg Dessert Bake Cream Cheese Walnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 26
Steps:
- Make crust:
- Position rack in center of oven and preheat to 350°F. Spray 10-inch-diameter springform pan with vegetable oil spray. Wrap outside of pan tightly with double layer of heavy-duty foil. Finely grind cookies and walnuts in processor. Add melted butter; process to blend. Press mixture firmly onto bottom (not sides) of pan. Chill crust while making filling.
- Make filling:
- Bring whipping cream, milk and 1/3 cup water to simmer in heavy small saucepan. Remove from heat. Whisk in cocoa powder, chocolate liqueur, espresso powder and vanilla extract.
- Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add 4 whole eggs 1 at a time, then 2 yolks, beating well after each addition and occasionally scraping bottom and sides of bowl. Gradually add hot cream-cocoa mixture and beat until smooth. Pour mixture into prepared crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan.
- Bake tart until custard moves just slightly in center when pan is gently shaken and tester inserted into center comes out with some custard still attached, about 1 hour 20 minutes. Remove pan from water; remove foil. Cool tart in pan on rack. Cover with foil and refrigerate overnight.
- Make ganache:
- Bring first 4 ingredients to simmer in heavy small saucepan. Remove from heat. Add chocolate and vanilla extract; whisk until chocolate is melted and smooth. Let ganache stand until slightly cooled but still pourable, about 10 minutes.
- Run small knife around pan sides to loosen tart. Remove pan sides. Place tart on platter. Pour ganache atop tart. Using thin metal spatula, spread ganache evenly over top of tart, being careful not to allow ganache to drip down sides. Using icing comb or tines of fork, make decorative concentric circles in wave pattern in ganache. Garnish top of tart with chocolate coffee bean candies, if desired. Refrigerate until ganache is softly set, about 15 minutes. (Can be made 2 days ahead. Cover and keep chilled. Let stand at room temperature 45 minutes before serving.) Cut tart into wedges; serve.
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MOCHA CUSTARDS - BETTER HOMES & GARDENS
From bhg.com
4/5 (4)Total Time 3 hrs 50 minsServings 6
- Preheat oven to 325°F. In a medium saucepan, combine milk, sugar, cocoa powder, and coffee crystals. Cook and stir just until cocoa and coffee are dissolved.
- In a medium mixing bowl, gradually whisk hot mixture into eggs. Add vanilla. Place six 6-ounce custard cups in a 3-quart rectangular baking dish. Place on the oven rack. Pour egg mixture into the custard cups. Carefully pour boiling water around the custard cups into the baking dish to a depth of about 1 inch.
- Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Remove the custard cups from baking dish. Cool to room temperature. Chill in the refrigerator 2 to 24 hours. If desired, top with dessert topping and coffee beans.
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