A easy dessert to make, Chocolate Coffee Custard goes together in a blender and bakes in about 30 to 40 minutes. I had oval ramekins so used them today, but this also works quite well in custard cups. The recipe is from a 1963 printing of the Joy of Cooking. This is my go to cookbook when I really need a good recipe, information or just to read. Ideally every cook should have a copy of this cookbook. There are much newer editions out, but I think the older editions are better.
Chocolate Coffee Custard
Put in blender:
1/2 to 1 oz. of semi sweet chocolate
Pour over it: one cup of strong hot coffee
Add: 1 cup milk, 4 to 6 Tablespoons sugar, 1/8th teaspoon salt and 2 eggs or 3 egg yolks
Blend this mixture and pour into custard cups
Place in a 9 x 13 cake pan with a tea towel in the bottom. Pour hot, not boiling water around the cups to a depth of about 1 inch. Bake in 325° oven 30 to 40 minutes. Mine takes 40 minutes. Check with a cold knife inserted halfway to the middle. When it comes out clean take out, remove from the water and let cool on rack. They will finish cooking. The secret to a good custard is that they should be not quite done in the center when you take them out. If they are to firm, set them in a pan of ice water so they will quit cooking.
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