CAPPUCCINO CUSTARD
These are not too sweet and a touch of cinnamon brings out the warm coffee flavor. Top with a mound of whipped cream and a sprinkle of unsweetened cocoa.
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4 eggs, beaten
Pinch of salt
2 1/2 cups milk (replace 1/4 cup of the milk with 1/4 cup chocolate sauce for a mocha!)
1/2 cup sugar
1/2 teaspoon vanilla
2 tablespoons instant coffee granules (use decaf crystals if you prefer)
1/8 teaspoon cinnamon
Preheat oven to 325 degrees. Place six 4-ounce custard cups into a 9x13 inch baking pan and set aside.
Whisk together the eggs, salt, milk, sugar, vanilla, coffee granules, and cinnamon. Pour, through a sieve, into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.) Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill.
Pinch of salt
2 1/2 cups milk (replace 1/4 cup of the milk with 1/4 cup chocolate sauce for a mocha!)
1/2 cup sugar
1/2 teaspoon vanilla
2 tablespoons instant coffee granules (use decaf crystals if you prefer)
1/8 teaspoon cinnamon
Preheat oven to 325 degrees. Place six 4-ounce custard cups into a 9x13 inch baking pan and set aside.
Whisk together the eggs, salt, milk, sugar, vanilla, coffee granules, and cinnamon. Pour, through a sieve, into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.) Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill.
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