Mocha Cooked Custards

Recipe by Dr Sue Shepherd


2 eggs

1 tablespoons caster sugar

1 cups Vitasoy Soy Milky Chocolate

1 teaspoons instant coffee (decaffeinated can be used)

2 teaspoons boiling water

20g dairy free dark chocolate, grated (or carob)


  1. Preheat oven at 180C (160C fan forced) and lightly grease 4 x 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.
  5. Decorate with a small amount of grated chocolate and serve.