Ingredients:
1 1/2 cups sugar
2 cups Peppermint Mocha half-and-half
1 tablespoon ground Guatemalan Adventure Coffee
1 tsp vanilla
2 whole eggs
6 egg yolks
3 oz bittersweet baking chocolate
Instructions:
Preheat oven to 350 degrees.
In large bowl, beat all ingredients except chocolate
with wire whisk until smooth.
Pour mixture into 8 ungreased 6-ounce ramekins.
Place ramekins in shallow roasting pan.
Fill with hot water to halfway up sides of ramekins.
Bake 35 to 40 minutes or just until set.
Remove ramekins to cooling rack.
Cool 30 minutes. Meanwhile, in small microwavable bowl,
microwave chocolate uncovered on High 30 to 40 seconds,
stirring every 15 seconds until melted and smooth.
Spoon about 2 teaspoons melted chocolate over top of
each custard, spreading evenly to form a thin layer.
Cover; refrigerate at least 1 hour or until well chilled.
8 Servings.
1 1/2 cups sugar
2 cups Peppermint Mocha half-and-half
1 tablespoon ground Guatemalan Adventure Coffee
1 tsp vanilla
2 whole eggs
6 egg yolks
3 oz bittersweet baking chocolate
Instructions:
Preheat oven to 350 degrees.
In large bowl, beat all ingredients except chocolate
with wire whisk until smooth.
Pour mixture into 8 ungreased 6-ounce ramekins.
Advertisement:
Place ramekins in shallow roasting pan.
Fill with hot water to halfway up sides of ramekins.
Bake 35 to 40 minutes or just until set.
Remove ramekins to cooling rack.
Cool 30 minutes. Meanwhile, in small microwavable bowl,
microwave chocolate uncovered on High 30 to 40 seconds,
stirring every 15 seconds until melted and smooth.
Spoon about 2 teaspoons melted chocolate over top of
each custard, spreading evenly to form a thin layer.
Cover; refrigerate at least 1 hour or until well chilled.
8 Servings.