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Espresso Chocolate Custard

Author/Submitted by: Wine Spectator
Servings: 4
Categories: Chocolate / Coffee / Custards / Desserts

Ingredients:
3  large  eggs
4  tablespoons  sugar
1  pinch  salt
1/4  cup  cream
1  cup  espresso coffee, cooled
3  tablespoons  bittersweet chocolate, ground
    butter, for greasing
    cream, for whipping
1 1/4  cups  milk

Directions:
1. Beat eggs lightly. Add sugar and salt. Whisk in milk and coffee.

2. Grease 4 sturdy coffee cups or not-too-large mugs with butter. Don't use grandma's bone china for this. Pour the custard mixture into the cups. Put the cups in a large shallow dish. Add hot water to come up about 1" on the sides of the cups.

3. Bake at 325 degrees for about 40 minutes.

4. Cool and refrigerate until ready to serve. Serve right in the cups with whipped cream and a little grated bittersweet chocolate over the top.


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