Chocolate and Coffee Custard
Indulge in the luscious combination of rich chocolate and bold coffee flavors with this decadent Chocolate and Coffee Custard recipe. Silky smooth and baked to perfection, this dessert is crafted with a blend of creamy whole milk, luxurious heavy cream, and a touch of instant coffee, which enhances the depth of dark chocolate's bittersweet notes. Elevated with egg yolks for a velvety texture and gently baked in a delicate water bath, this custard achieves the perfect balance of creamy and dreamy. Finished with a chill in the refrigerator, it’s ready to be served as is or adorned with whipped cream and a sprinkle of cocoa powder for a touch of sophistication. Ideal for entertaining or an intimate treat, this make-ahead dessert is a coffee and chocolate lover's dream come true!
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Recipe Information
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon instant coffee granules
- 4 ounces dark chocolate (finely chopped)
- 0.5 cup granulated sugar
- 6 pieces large egg yolks
- 1 teaspoon vanilla extract
- 0.125 teaspoon salt
Instructions
Preheat your oven to 325°F (163°C).
In a medium saucepan, combine the whole milk, heavy cream, and instant coffee granules. Heat over medium heat until it begins to steam, but do not let it boil.
Remove the saucepan from heat and add the finely chopped dark chocolate. Stir until the chocolate has completely melted and the mixture is smooth. Set aside.
In a mixing bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and salt until the mixture is thick and pale yellow.
Slowly pour the warm chocolate-coffee mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
Divide the mixture evenly among six 6-ounce ramekins or custard cups. Place the ramekins in a deep baking dish.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Carefully place the baking dish in the oven and bake for 30-35 minutes, or until the edges of the custards are set but the centers are still slightly jiggly when gently shaken.
Carefully remove the ramekins from the water bath and allow them to cool to room temperature.
Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours or until fully chilled.
Serve the custards as is or garnish with whipped cream and a dusting of cocoa powder for an extra touch of elegance.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1403 mg | 468% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 179.0 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 807 mg | 62% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
