Best Coffee Custard Sauce Recipes

CHOCOLATE LAVA CAKES WITH COFFEE CUSTARD SAUCE

Steps:

• Preheat oven to 425° F. Butter four 3/4-cup custard cups. Dust with flour; shake out excess. Combine chocolate, butter and salt in top of double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth. Remove from over water. Cool 10 minutes.
• Beat egg yolks and 3 tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups.
• Place custard cups on baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. Transfer baking sheet to rack; cool cakes 1 minute.
• Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto plates; remove cups. Spoon Coffee Custard Sauce around cakes. Top with whipped cream, if desired.

COFFEE CUSTARD SAUCE

Steps:

• Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Add coffee powder; stir until dissolved. Stir in ground espresso beans. Refrigerate until cold, whisking occasionally, about 1 hour. (Sauce can be prepared 1 day ahead. Cover and keep refrigerated.)

BAKED CUSTARD WITH COFFEE SAUCE

Steps:

• In a large mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed.
• Stir in milk, sugar, 1-1/2 teaspoons vanilla, and the salt.
• Place an ungreased 4-1/2- or 5-cup ovenproof casserole dish or ring mold, in a 13x9x2-inch baking pan.
• (Or, place eight 6-ounce custard cups or individual molds in a large roasting pan.) Set the baking or roasting pan on the oven rack.
• Pour the egg mixture into the mold (s).
• Pour boiling or very hot tap water into the pan around the mold to a depth of 1 inch.
• Bake in a 325* F.
• oven for 35 to 45 minutes or until a knife inserted near the center comes out clean.
• Remove mold (s) from water in pan.
• Cool custard in the mold (s) on a wire rack.
• Cover and chill in the refrigerator for 2 to 24 hours before serving.
• In a saucepan combine water, corn syrup, cornstarch, and instant coffee crystals.
• Cook and stir over medium heat until mixture is bubbly.
• Cook and stir for 2 minutes more.
• Remove mixture from heat.
• Stir in the 1/4 teaspoon vanilla and, if desired, coffee liqueur.
• Cover and chill sauce in the refrigerator until serving time.
• To serve, remove custard from mold (s).
• Serve sauce with chilled custard.
• Serves 8.