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Black Bottom Espresso Custard

Instant coffee adds a flavorful boost to sweet chocolate custard.

Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm

Ingredients

  • 1 cup semisweet miniature chocolate chips
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 1 tablespoon instant coffee powder
  • ¼ teaspoon salt
  • 2/3 cup sugar
  • 1 cup milk
  • ½ cup whipping cream
  • 1 cup whipped cream
  • 2 cups berries, sliced

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly butter 8 half-cup ramekins. Place the ramekins in a water bath, about 1 inch deep. Distribute the chocolate chips evenly in the bottom of each dish.
  3. Whisk the eggs, vanilla, cocoa powder, coffee, salt and sugar until well blended. Whisk in milk and cream. Pour evenly into the dishes.
  4. Bake for about 45 minutes, until centers are set. Garnish with fresh whipped cream and berries. Serve warm or at room temperature.

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