Mocha Caramel Custard

1. 1

   In a 10-inch heavy skillet, stir 1/2 cup sugar over heat for 8 to 10 minutes.

2. 2

   Remove from heat and divide caramel between 6 custard cups, swirling to coat bottoms.

3. 3

   In same skillet, combine milk, 1/4 cup sugar, chocolate, salt and coffee.

4. 4

   Stir over medium heat until sugar is dissolved and chocolate is melted.

5. 5

   Remove from heat.

6. 6

   Add eggs and coffee liqueur.

7. 7

   Pour into custard cups. Place in a 13 x 9-inch pan.

8. 8

   Pour hot water in pan.

9. 9

   Bake at 325u00b0 for 30 to 35 minutes or until knife comes out clean.

10. 10

    Cool, then chill.

11. 11

    To serve, loosen around edges and invert into bowl.

12. 12

    Top with cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.