Recipes
Peach-and-Raspberry-Eton-Mess

Mocha cooked custards

Mocha cooked custards

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Ingredients
  • 2 eggs
  • 1 ½ tablespoons caster sugar
  • 1 ½ cups Vitasoy Soy Milky Chocolate
  • 1 ½ teaspoons instant coffee (decaffeinated can be used)
  • 2 teaspoons boiling water
  • 20 g dairy free dark chocolate, grated (or carob)
Instructions
  1. Preheat oven at 180°C (160°C fan forced) and lightly grease 4 x ½ cup ramekins.
  2. Lightly beat eggs and sugar. Warm Vitasoy Soy Milky Chocolate in microwave oven for 1 minute.
  3. Dissolve instant coffee in boiling water and add to warmed Vitasoy Soy Milky Chocolate. Add to egg mixture. Pour through a strainer into the 4 prepared ramekins.
  4. Place 4 filled ramekins into a water bath (baking dish half-filled with water) and bake in preheated oven for 35-40 minutes or until set. Remove ramekins from water bath and allow to cool for 15 minutes.

    Decorate with a small amount of grated chocolate and serve.
Nutritional Analysis – Amount per Serve
Energy 641kj
Protein 6.3g
Total Fat 7.1g
Saturated Fat 2.5g
Carbohydrate 16.6g
Sugar 14.4g
Sodium 100mg
Calcium 120mg