🫙 From the Spice Rack
Mocha Cream (Marguerite Patten)
10 fl Milk 4 oz Plain chocolate 2 ts Instant coffee powder 3 Eggs - size 2 2 Egg yolks from size 2 eggs 2 dr Vanilla essence 10 fl Single cream 1 oz Sugar
maineasy
Ingredients8 items
Ingredients
- 10fl milk
- 4ozplain chocolate
- 2ts instant coffee powder
- 3eggs - size 2
- 2egg yolks from size 2 eggs
- 2dr vanilla essence
- 10fl single cream
- 1ozsugar
Directions
- 1
10 fl Milk 4 oz Plain chocolate 2 ts Instant coffee powder 3 Eggs - size 2 2 Egg yolks from size 2 eggs 2 dr Vanilla essence 10 fl Single cr
- 2
Add to the milk, with the coffee powder and heat until the chocolate has melted
- 3
Beat the eggs and egg yolks with the vanilla and cream, add the chocolate and coffee flavoured milk
- 4
Mix well, add the amount of sugar required
- 5
Strain into a 1.5 pint/900 ml souffle dish or fairly deep ovenproof serving dish
- 6
Stand in a tin half filled with cold water
- 7
Preheat the oven to 150oC/300oF, Gas Mark 2
- 8
Bake for 1 1/2 to 1 3/4 hours, or until just firm