MOCHA CUSTARD
A sinful little delight for your sweetheart on Valentine's Day. 2-24 hour refrigeration time is not included in prep time.
Provided by PSU Lioness
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Place 4 small custard cups in a 3 quart rectangular baking dish and set aside.
- Start water so it is boiling when needed.
- In a medium saucepan, combine milk, cocoa powder, sugar and coffee.
- Cook over low heat until the coffee and cocoa dissolve, stirring continuously to avoid scorching. Remove from heat.
- In a medium bowl, combine egg product and vanilla extract.
- Gradually add hot milk mixture and stir to combine.
- Pour egg and milk mixture into custard cups.
- Carefully pour boiling water into the baking dish around the custard cups to a depth of about 1 inch.
- Bake for about 30-40 minutes until set and a knife inserted in center of custard comes out clean.
- Remove baking dish from oven and remove custard cups from the baking dish.
- Let custard cool to room temperature and then refrigerate for 2-24 hours. To serve, top each with a Tbsp of whipped cream and dust lightly with cocoa powder. Garnish each with a coffee bean.
Nutrition Facts : Calories 123.6, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.5, Sodium 136.8, Carbohydrate 21.8, Fiber 0.9, Sugar 13.3, Protein 8.5
MOCHA CUSTARD
Provided by Barbara Kafka
Categories quick, weekday, dessert
Time 12m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place milk and cream in a 4-cup measure. Cook, uncovered, at 100 percent power in a high-power oven with a carousel for 2 minutes.
- While milk is cooking, whisk together eggs and sugar in a medium bowl. Combine cocoa and coffee in a small bowl.
- Remove milk from oven and pour into egg mixture, whisking constantly. Whisk in Irish Cream.
- Stir a scant tablespoon of the custard mixture into the cocoa and coffee to form a smooth paste. Scrape the cocoa mixture back into the custard and whisk until well combined.
- Pour into 1/2-cup ramekins and skim any foam from the top of each. Place cups, evenly spaced, around the carousel. Cook, uncovered, at 50 percent power for 6 minutes. Custard will still be partly liquid.
- Remove from oven. Let stand, covered with a towel, for 15 minutes. Refrigerate until firm and well chilled.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 86 milligrams, Sugar 21 grams, TransFat 0 grams
MOCHA CUSTARDS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a medium saucepan, sprinkle gelatin over 1/4 cup cold water, let soften 5 minutes. Add heavy cream and place over low heat. Add sugar, chocolate, espresso powder, and salt. Whisk until chocolate has melted, espresso powder is dissolved, and mixture is well combined, about 2 minutes.
- Whisk in milk and strain mixture into a large measuring cup (for easy pouring). Divide evenly among six 6-ounce coffee cups or custard cups. Refrigerate until set, at least 3 hours. Serve with a dollop of whipped cream, if desired.
EASY MOCHA CUSTARDS
These Italian custards are thickened with gelatin rather than eggs, so they are easier to make than most custards.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h10m
Number Of Ingredients 7
Steps:
- In a small bowl, sprinkle gelatin over 1/4 cup cold water, let soften 5 minutes.
- Meanwhile, in a medium saucepan, bring cream to a boil over high heat. Reduce heat to low; whisk in sugar and espresso powder until dissolved, about 1 minutes. Whisk in chocolate until melted (be careful not to let it burn), about 2 minutes. Remove from heat.
- Whisk softened gelatin into cream mixture until gelatin has dissolved about 1 minute. Stir in milk and salt. Strain into a large liquid measuring cup (for easy pouring). Divide evenly among six 6-ounce coffee cups or custard cups. Refrigerate until set, at least 3 hours.
Nutrition Facts : Calories 350 g, Fat 26 g, Fiber 1 g, Protein 6 g
MOCHA EGG CREAM
Steps:
- Pour the chocolate syrup and milk into a 16-ounce glass. While beating vigorously with a fork, add the club soda until the glass is three-quarters full. Add the scoop of ice cream and fill the glass with club soda. Serve ice cold with a straw and a long-handled spoon.
MOCHA NANAIMO BARS RECIPE BY TASTY
Here's what you need: butter, sugar, cocoa powder, egg, graham cracker crumbs, sliced almond, flaked coconut, butter, custard powder, heavy cream, instant coffee, powdered sugar, butter, chocolate, cocoa powder
Provided by Marie Telling
Categories Snacks
Yield 9 bars
Number Of Ingredients 15
Steps:
- In a bain-marie, melt the butter, sugar, and cocoa powder.
- Stir in the egg and keep stirring for a minute until the mix thickens.
- Remove the bowl from heat.
- Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
- When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
- Cream the custard powder, softened butter, cream, and instant coffee until smooth.
- Add the powdered sugar and mix until smooth.
- Pour mixture on top of the crust and spread it until you get an even layer.
- In a bain marie, slowly melt the chocolate and the butter.
- Cool it down a little bit then pour it over middle layer.
- Chill the bars for at least 3 hours.
- Cut them into 9 even squares and sprinkle each one with cocoa powder.
- Enjoy!
Nutrition Facts : Calories 663 calories, Carbohydrate 69 grams, Fat 41 grams, Fiber 4 grams, Protein 7 grams, Sugar 51 grams
MOCHA TARTLETS
Steps:
- Make custard:
- Beat together yolks, sugar, cornstarch, and a pinch of salt in a bowl with an electric mixer until thick and pale, about 1 minute. Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling. Add one third of hot milk to yolk mixture in a slow stream, whisking constantly. Pour remainder of milk into yolk mixture, whisking, then transfer to saucepan. Simmer, whisking constantly, until very thick, 1 1/2 to 2 minutes. Remove from heat and add chocolate, liqueur, butter, and espresso powder. Let stand until chocolate is melted, about 1 minute, then whisk until smooth. Force custard through a fine sieve into a bowl. Cover surface of custard with wax paper and chill until cold, at least 4 hours.
- Make tartlet shells while custard chills:
- Pulse together flour, sugar, salt, butter, egg, and vanilla in a food processor until dough is smooth and begins to form a ball (it will be soft, like cookie dough). Turn out dough onto a sheet of plastic wrap and gather into a ball. Flatten dough into a disk and chill, wrapped in plastic wrap, until firm, at least 30 minutes and up to 8 hours (overnight).
- Preheat oven to 350°F.
- Break off 1-teaspoon pieces of dough and press evenly into molds with floured fingers to form shells about 1/16 inch thick, pinching off excess from rim and making bottoms slightly thinner than sides. Arrange molds 1 inch apart in a shallow baking pan and chill until dough is firm again, about 30 minutes.
- Bake in middle of oven, rotating pan halfway through baking, until pale golden, 12 to 15 minutes total. Transfer molds to a rack to cool, then carefully remove shells from molds. Make more tartlet shells in same manner if desired.
- Assemble tartlets:
- Fill pastry bag with custard and pipe decoratively into shells.
MOCHA CUSTARDS
A sweet treat that is diabetic friendly.
Provided by Mikekey *
Categories Puddings
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325F. Bring 4 cups of water to a boil in a tea kettle or saucepan.
- 2. In medium saucepan over medium-low heat, combine milk, sugar, cocoa, and coffee granules. Cook and stir just until sugar, cocoa and coffee are dissolved. DO NOT BOIL. Let cool slightly.
- 3. In a medium bowl gradually whisk milk mixture into eggs. Add vanilla.
- 4. Place six 6-ounce custard cups or ramekins in a rectangular baking dish. Divide egg mixture evenly among the 6 cups.
- 5. Place baking dish on oven rack and carefully pour boiling water around the custard cups into the baking dish, about 1-inch deep.
- 6. Bake for 30-35 minutes or until a knife inserted in center comes out clean.
- 7. Remove cups from baking dish and cool on wire rack for at least 15 minutes.
- 8. Serve warm, of if you want them chilled, cool 1 hour on rack and then chill for at least 2 hours before serving.
- 9. If desired, top with whipped topping of your choice.
CUSTARD MOCHI
Make and share this Custard Mochi recipe from Food.com.
Provided by marisk
Categories Dessert
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 x 13 inch pan. Preheat oven to 350 degrees.
- Cream sugar and butter together in a mixing bowl.
- Beat in eggs, one at a time.
- Add mochiko flour, baking powder, vanilla extract and milk.
- Mix till batter is smooth.
- Bake for one hour.
- Allow to cool for 1-1 1/2 hours, then slice.
Nutrition Facts : Calories 371.7, Fat 12.6, SaturatedFat 7.3, Cholesterol 93.7, Sodium 222.2, Carbohydrate 58.7, Fiber 0.6, Sugar 33.5, Protein 6.4
MOCHA POT DE CREME
Combine chocolate and coffee in our Mocha Pot de Crème recipe from My Food and Family. This custard looks impressive for dinner parties, but the Mocha Pot de Creme is made almost entirely in the microwave. This recipe is both easy and quick to make!
Provided by My Food and Family
Categories Baking Ingredients
Time 4h15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Microwave chocolate, cream, sugar and instant coffee in medium microwaveable bowl on HIGH 30 sec.; stir. Microwave additional 10 sec. or until chocolate is completely melted and mixture is well blended when stirred.
- Stir in egg yolks. Microwave 20 sec.; stir. Continue to microwave in 10-sec. increments until mixture is heated through (160°F). Stir in vanilla.
- Pour into 2 (4-oz.) ramekins or dessert dishes.
- Refrigerate 4 hours.
- Top with COOL WHIP before serving
Nutrition Facts : Calories 360, Fat 26 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 220 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
MOCHA CUSTARD TART
Categories Coffee Milk/Cream Chocolate Egg Dessert Bake Cream Cheese Walnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 26
Steps:
- Make crust:
- Position rack in center of oven and preheat to 350°F. Spray 10-inch-diameter springform pan with vegetable oil spray. Wrap outside of pan tightly with double layer of heavy-duty foil. Finely grind cookies and walnuts in processor. Add melted butter; process to blend. Press mixture firmly onto bottom (not sides) of pan. Chill crust while making filling.
- Make filling:
- Bring whipping cream, milk and 1/3 cup water to simmer in heavy small saucepan. Remove from heat. Whisk in cocoa powder, chocolate liqueur, espresso powder and vanilla extract.
- Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add 4 whole eggs 1 at a time, then 2 yolks, beating well after each addition and occasionally scraping bottom and sides of bowl. Gradually add hot cream-cocoa mixture and beat until smooth. Pour mixture into prepared crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan.
- Bake tart until custard moves just slightly in center when pan is gently shaken and tester inserted into center comes out with some custard still attached, about 1 hour 20 minutes. Remove pan from water; remove foil. Cool tart in pan on rack. Cover with foil and refrigerate overnight.
- Make ganache:
- Bring first 4 ingredients to simmer in heavy small saucepan. Remove from heat. Add chocolate and vanilla extract; whisk until chocolate is melted and smooth. Let ganache stand until slightly cooled but still pourable, about 10 minutes.
- Run small knife around pan sides to loosen tart. Remove pan sides. Place tart on platter. Pour ganache atop tart. Using thin metal spatula, spread ganache evenly over top of tart, being careful not to allow ganache to drip down sides. Using icing comb or tines of fork, make decorative concentric circles in wave pattern in ganache. Garnish top of tart with chocolate coffee bean candies, if desired. Refrigerate until ganache is softly set, about 15 minutes. (Can be made 2 days ahead. Cover and keep chilled. Let stand at room temperature 45 minutes before serving.) Cut tart into wedges; serve.
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