Mocha Custard

1. 1

   Place milk and cream in a 4-cup measure.

2. 2

   Cook, uncovered, at 100 percent power in a high-power oven with a carousel for 2 minutes.

3. 3

   While milk is cooking, whisk together eggs and sugar in a medium bowl.

4. 4

   Combine cocoa and coffee in a small bowl.

5. 5

   Remove milk from oven and pour into egg mixture, whisking constantly.

6. 6

   Whisk in Irish Cream.

7. 7

   Stir a scant tablespoon of the custard mixture into the cocoa and coffee to form a smooth paste.

8. 8

   Scrape the cocoa mixture back into the custard and whisk until well combined.

9. 9

   Pour into 1/2-cup ramekins and skim any foam from the top of each.

10. 10

    Place cups, evenly spaced, around the carousel.

11. 11

    Cook, uncovered, at 50 percent power for 6 minutes.

12. 12

    Custard will still be partly liquid.

13. 13

    Remove from oven.

14. 14

    Let stand, covered with a towel, for 15 minutes.

15. 15

    Refrigerate until firm and well chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.