Mocha Custards With Buttermilk Doughnuts Recipes

MOCHA CUSTARDS

Steps:

• Preheat oven to 325°F. Arrange six 3/4-cup soufflé dishes or custard cups in 13 x 9 x 2-inch baking pan. Using wooden spoon, stir sugar, yolks, liqueur and vanilla extract in medium bowl to blend well. Stir half and half, chocolate and coffee powder in heavy medium saucepan over medium heat until chocolate melts and mixture just comes to simmer. Very gradually stir hot mixture into yolk mixture. Strain custard into spouted measuring cup; pour custard into dishes.
• Pour enough hot water into pan to come halfway up sides of dishes. Bake custards until just set in center when pan is gently shaken, about 45 minutes. Transfer custards to rack; cool 1 hour. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Top custards with whipped cream and coffee bean candies and serve.

MOCHA CUSTARDS

Steps:

• 1. Preheat oven to 325F. Bring 4 cups of water to a boil in a tea kettle or saucepan.
• 2. In medium saucepan over medium-low heat, combine milk, sugar, cocoa, and coffee granules. Cook and stir just until sugar, cocoa and coffee are dissolved. DO NOT BOIL. Let cool slightly.
• 3. In a medium bowl gradually whisk milk mixture into eggs. Add vanilla.
• 4. Place six 6-ounce custard cups or ramekins in a rectangular baking dish. Divide egg mixture evenly among the 6 cups.
• 5. Place baking dish on oven rack and carefully pour boiling water around the custard cups into the baking dish, about 1-inch deep.
• 6. Bake for 30-35 minutes or until a knife inserted in center comes out clean.
• 7. Remove cups from baking dish and cool on wire rack for at least 15 minutes.
• 8. Serve warm, of if you want them chilled, cool 1 hour on rack and then chill for at least 2 hours before serving.
• 9. If desired, top with whipped topping of your choice.

MOCHA CUSTARD

Steps:

• Preheat oven to 350.
• Place 4 small custard cups in a 3 quart rectangular baking dish and set aside.
• Start water so it is boiling when needed.
• In a medium saucepan, combine milk, cocoa powder, sugar and coffee.
• Cook over low heat until the coffee and cocoa dissolve, stirring continuously to avoid scorching. Remove from heat.
• In a medium bowl, combine egg product and vanilla extract.
• Gradually add hot milk mixture and stir to combine.
• Pour egg and milk mixture into custard cups.
• Carefully pour boiling water into the baking dish around the custard cups to a depth of about 1 inch.
• Bake for about 30-40 minutes until set and a knife inserted in center of custard comes out clean.
• Remove baking dish from oven and remove custard cups from the baking dish.
• Let custard cool to room temperature and then refrigerate for 2-24 hours. To serve, top each with a Tbsp of whipped cream and dust lightly with cocoa powder. Garnish each with a coffee bean.

BUTTERMILK DOUGHNUTS

Steps:

• Place 1 1/2 cups flour and 1 1/4 cups sugar in large bowl. Add buttermilk and next 7 ingredients. Using electric mixer, beat mixture until just smooth. Beat in remaining 1 cup flour. Cover and refrigerate at least 1 hour and up to 6 hours.
• Turn dough out onto floured work surface; roll to 1/2-inch thickness. Using 3-inch round cookie cutter, cut dough into rounds. Using 1-inch round cookie cutter, cut hole from center of each round, making doughnuts. Gather scraps and reroll dough, cutting additional doughnuts until dough is used up.
• Pour oil into heavy large pot to depth of 5 inches. Heat oil to 350°F. Add 3 doughnuts at a time to oil and fry until golden, turning once, about 6 minutes total. Using slotted spoon, transfer to paper-towel-lined rack to drain. Repeat with remaining doughnuts. Cool. Sift powdered sugar thickly over doughnuts.