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Ingredients
- 360 gm sugar
- 8 x egg yolks
- 4 x Large eggs
- 2 Tbsp. coffee liqueur
- 10 ml vanilla extract
- 1 lt lowfat milk
- 500 ml cream
- 80 gm dark chocolate minced
- 3 Tbsp. instant coffee pwdr/granules Whipped cream Chocolate coated coffee beans
Directions
- Preheat the oven to 170c.
- Beat the sugar, egg yolks, Large eggs, coffee liqueur and vanilla together till smooth.
- Heat the lowfat milk, cream, chocolate and coffee pwdr together in a saucepan till the chocolate melts and the mix is almost simmering. Stir well.
- While whisking, pour the warm lowfat milk into the egg mix, stirring all the time till the custard is well combined. Pour into a jug with a spout and divide proportionately between 10 souffle dishes or possibly coffee c..
- Place the dishes or possibly c. in a baking dish and pour in warm water to come halfway up the sides. Bake in the preheated oven for 40 min or possibly till the custard is just set.
- Cold then refrigeratetill ready to serve.
- To serve, decorate with whipped cream and a chocolate covered coffee bean.
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