Black Bottom Espresso Custard
Instant coffee adds a flavorful boost to sweet chocolate custard.

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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