Best Mocha Custard Recipes

MOCHA CUSTARD TART

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.

MOCHA CUSTARD

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.

MOCHA CUSTARD

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.