Plain baked custard comprising of just eggs, milk, sugar, and vanilla certainly is lovely, comforting, and simple. But mocha is, well, mocha. Topping with whipped cream, a sprinkle of cocoa, and a drizzle of maple syrup makes this custard even more alluring.
Ingredients
four 177 ml/6 oz servings
Preheat oven to 163 degrees C (325 degrees F). Place the kettle on the boil. Put the milk, sugar, coffee, and cocoa in a saucepan.
Heat gently all the while stirring till smooth which should take a few minutes. The mixture should be closer to lukewarm than hot.
In a medium mixing bowl, whisk the eggs until the yellows and whites are blended. Gradually incorporate the warm milk while whisking. Stir in the vanilla.
Pour into cups, ramekins, or bowls. Set them into a suitably sized shallow dish. Add 2.5 cm (1 inch) of boiling water.
Bake thirty to forty minutes or until a knife inserted in the centre comes out clean. Let cool about twenty minutes. If you like warmish custard like I do, then whip up some cream, sprinkle on the cocoa, and drizzle some maple syrup. If not, refrigerate at least two hours or overnight if you desire a well chilled dessert.
The piled-on-high whipped cream, maple syrup, and cocoa makes you into an adventurer bent on discovery as you dip-in your spoon to reach the silkiness of the custard proper with its darker, slightly rough skin.
In the garden, mostly everything is still dormant which is the time to do pruning. Evergreens can get trimmed also as their sap is just starting to rise so though they are prettily green they are technically sleeping.
The grass and iris foliage are awakening.
The peas planted in a pot several weeks ago are putting out growth. Soon they will provide pea shoots for delectable, early-spring greens.
À la prochaine!
Ingredients
four 177 ml/6 oz servings
- Milk, whole, 532 ml (2 1/4 cups or 36 T)
- Sugar, 5 T + 1 tsp
- Cocoa powder, unsweetened, 3 T
- Coffee, freeze-dried crystals, 1 T
- Eggs, 3
- Vanilla extract, 1 1/2 tsp
- Topping: cocoa, maple syrup & whipped cream
Preheat oven to 163 degrees C (325 degrees F). Place the kettle on the boil. Put the milk, sugar, coffee, and cocoa in a saucepan.
Heat gently all the while stirring till smooth which should take a few minutes. The mixture should be closer to lukewarm than hot.
In a medium mixing bowl, whisk the eggs until the yellows and whites are blended. Gradually incorporate the warm milk while whisking. Stir in the vanilla.
Pour into cups, ramekins, or bowls. Set them into a suitably sized shallow dish. Add 2.5 cm (1 inch) of boiling water.
Bake thirty to forty minutes or until a knife inserted in the centre comes out clean. Let cool about twenty minutes. If you like warmish custard like I do, then whip up some cream, sprinkle on the cocoa, and drizzle some maple syrup. If not, refrigerate at least two hours or overnight if you desire a well chilled dessert.
The piled-on-high whipped cream, maple syrup, and cocoa makes you into an adventurer bent on discovery as you dip-in your spoon to reach the silkiness of the custard proper with its darker, slightly rough skin.
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| This dessert makes a nice ending to a spicy meal, like enchiladas |
In the garden, mostly everything is still dormant which is the time to do pruning. Evergreens can get trimmed also as their sap is just starting to rise so though they are prettily green they are technically sleeping.
 |
| Lots and lots and lots of laurel prunings |
The grass and iris foliage are awakening.
 |
| The 'lawn' recently got it first haircut of the season |
The peas planted in a pot several weeks ago are putting out growth. Soon they will provide pea shoots for delectable, early-spring greens.
À la prochaine!