Mocha egg custard
50 min
Dark chocolate and instant coffee turn traditional egg custard into a rich mocha dessert, or use it to make a non-traditional trifle!
2 people made this
Ingredients
Serves: 4
- 325ml semi-skimmed milk
- 1 vanilla pod, split lengthways
- 2 teaspoons instant coffee granules
- 30g plain chocolate, grated
- 3 egg yolks
- 2 tablespoons caster sugar
- 1 teaspoon cornflour
Method
Prep:25min ›
Cook:25min ›
Ready in:50min
- Put the milk and vanilla pod into a heavy-based saucepan and heat until just starting to simmer. Remove the pan from the heat, stir in the instant coffee and grated chocolate and leave to infuse for 10 minutes.
- Meanwhile, mix together the egg yolks, sugar and cornflour to a smooth paste in a mixing bowl or jug.
- Remove the vanilla pod from the milk mixture. If you like vanilla pod seeds, scrape the seeds into the milk for a stronger vanilla flavour. Pour the warm milk onto the egg mixture, stirring.
- Pour back into the pan and cook gently over a low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon in a thin layer. Do not allow the custard to boil, and remove from the heat as soon as it has thickened. Serve the custard hot or cool.
