Chocolate And Coffee Custard Recipes

COFFEE CUSTARD

Steps:

• In a pot off the heat, add plant-milk, sugar, cornstarch, vanilla and coffee. Stir well with a whisk until all the lumps of the cornstarch are gone.
• Bring the pot on the heat, set it on low, and stir continuously until the liquid thickens into a creamy custard. It can take between 2 to 5 minutes, depending on the quantities.
• When you have almost reached the consistency that you like, take off the heat and keep stirring for another minute. TIP: The custard will keep thickening while off the heat. Keep this in mind and turn off the heat slightly before you reach your desired thickness.
• TIP: to check if your custard is ready take a wooden or silicone spatula, dip it in the custard, then run a finger through it. If the spatula stays clean, the custard is ready.

CHOCOLATE AND COFFEE CUSTARD

Steps:

• Combine and scald all ingredients except for the eggs.
• Slowly pour the mixture over the beaten eggs.
• Beat until well blended.
• To bake the custard, pour the batter into a baking dish or individual molds.
• Place them in a pan of hot water in a moderate oven at 325° for 45 minutes or until custard is set.
• To test, the custard, insert a knife or spoon. If the custard doesn't stick, it is ready.
• Serve chilled with whipped cream or a sprinkle of powdered sugar and ground nuts.

COFFEE CUSTARDS

Steps:

• In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
• Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
• Remove from heat and stir in chocolate until it is melted.
• Preheat oven to 300 degrees F.
• Scald the milk.
• In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
• Whisk in the scalded milk in a stream.
• Add the espresso powder, vanilla and a pinch of salt.
• Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
• Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
• Cover pan tightly with foil.
• Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
• Let them cool completely, uncovered.
• Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
• Garnish each custard with a rosette of whipped cream.