Mocha Custard Desert Recipes with Mocha Toppings

By | November 13, 2008

Mocha Custard Recipe

Mocha Ingredients:

1 cup milk, fat free
1 tablespoon cocoa powder, unsweetened
1/8 cup sugar
1 teaspoon coffee granules, instant
¼ cup frozen (or refrigerated) egg product, make sure to thaw it before use
½ teaspoon vanilla extract
For dressing:
Coffee beans
Dessert topping frozen light whipped, thawed


  1. Preheat the oven to 350 degree Fahrenheit. Take a 3 quart rectangular baking dish and place 4 small custard cups in it. Leave aside.
  2. Take a medium sauce pan and mix together low fat milk, coffee, cocoa powder and sugar. Heat the contents on a low flame until the coffee and cocoa gets dissolved. Stir continuously to avoid milk sticking or getting burnt at the bottom of the pan. Even slight burnt milk will give a very unpleasant flavor to the final product.
  3. Gradually mix this hot mixture to the egg product in a medium bowl. Make sure that the egg product is thawed thoroughly before mixing with the hot mixture. Also mix vanilla extract at this point.
  4. Pour this egg and milk mixture in the custard cups. Boil water in a pan and carefully pour this boiling water in the baking dish around the custard cups. The water should be at the depth of about 1 inch surrounding the custard cups.
  5. Place this baking dish in the preheated oven and bake for about 30-40 minutes. To check if it’s adequately cooked insert a clean knife in the contents of a custard cups. If the knife comes out clean then the custard is baked. But if the contents stick to the knife then bake for some more time.
  6. As the custard is baked remove the baking dish from the oven and custard cups from the baking dish. Let it cool to room temperature and then keep in the refrigerator to chill for 2-24 hours. Garnish lightly with coffee beans and dessert toppings before serving if desired. This recipe serves two.

Health Tip:

  • You can use the fat free or low fat milk. If you already have full cream milk then you can skim it at home. For this boil the milk and leave aside for 6 hours. Remove cream from top and refrigerate it overnight. Next day before using the milk remove the top thick layer of the milk.
  • If you use low fat milk and natural sugar instead of table sugar, this recipe can be an excellent dessert choice for people with diabetes and heart disease.