A coffee flavored sauce kicks the simple custard up a notch! From Better Homes and Gardens. Enjoy!
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Units: US | Metric
- 1In a large mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed.
- 2Stir in milk, sugar, 1-1/2 teaspoons vanilla, and the salt.
- 3Place an ungreased 4-1/2- or 5-cup ovenproof casserole dish or ring mold, in a 13x9x2-inch baking pan.
- 4(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.
- 5Pour the egg mixture into the mold (s).
- 6Pour boiling or very hot tap water into the pan around the mold to a depth of 1 inch.
- 7Bake in a 325* F.
- 8oven for 35 to 45 minutes or until a knife inserted near the center comes out clean.
- 9Remove mold (s) from water in pan.
- 10Cool custard in the mold (s) on a wire rack.
- 11Cover and chill in the refrigerator for 2 to 24 hours before serving.
- 12In a saucepan combine water, corn syrup, cornstarch, and instant coffee crystals.
- 13Cook and stir over medium heat until mixture is bubbly.
- 14Cook and stir for 2 minutes more.
- 15Remove mixture from heat.
- 16Stir in the 1/4 teaspoon vanilla and, if desired, coffee liqueur.
- 17Cover and chill sauce in the refrigerator until serving time.
- 18To serve, remove custard from mold (s).
- 19Serve sauce with chilled custard.
- 20Serves 8.
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Nutritional Facts for Baked Custard With Coffee Sauce
Serving Size: 1 (169 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 198.4
- Calories from Fat 63
- Total Fat 7.1 g
- Saturated Fat 3.2 g
- Cholesterol 171.4 mg
- Sodium 177.1 mg
- Total Carbohydrate 26.0 g
- Dietary Fiber 0.0 g
- Sugars 15.7 g
- Protein 7.7 g