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Preheat oven to 350°F. Place six 6-ounce custard cups in a 3-quart rectangular baking dish. Combine milk, sugar, cocoa and coffee crystals in a medium saucepan. Cook and stir over medium-low heat just until cocoa and coffee are dissolved.
Place egg in a medium bowl; gradually whisk hot mixture into egg. Stir in vanilla. Place prepared baking dish on oven rack. Divide egg mixture among custard cups. Carefully pour boiling water into the baking dish around the custard cups into the baking dish to a depth of 1 inch.
Bake for 30 to 35 minutes or until a knife inserted near the center of a custard comes out clean. Carefully remove cups from water. Cool on a wire rack to room temperature. Cover and chill for 2 to 24 hours. If desired, garnish with whipped topping and coffee beans.