Mocha Custards

Mocha Custards

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Rated: 1
  • Makes: 6 servings
  • Prep 20 mins
  • Chill 2 hrs to 24 hrs
  • Cool 1 hr
  • Bake 30 mins
  • Carb Grams Per Serving: 21


  • 2 1/4 cups fat-free milk
  • 1/3 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon instant coffee crystals
  • 3/4 cup refrigerated or frozen egg product, thawed
  • 1 1/2 teaspoons vanilla
  • Frozen light whipped dessert topping, thawed (optional)
  • Coffee beans (optional)


  1. Preheat oven to 325 degrees F. In a medium saucepan combine the milk, sugar, cocoa powder, and coffee crystals. Cook and stir just until cocoa and coffee are dissolved.
  2. In a medium mixing bowl gradually whisk hot mixture into egg product. Add vanilla. Place six 6-ounce custard cups in a 3-quart rectangular baking dish. Place on the oven rack. Pour egg mixture into the custard cups. Carefully pour boiling water around the custard cups into the baking dish to a depth of about 1 inch.
  3. Bake in preheated oven for 30 to 35 minutes or until a knife inserted near the center comes out clean. Remove the custard cups from baking dish. Cool to room temperature. Chill in the refrigerator 2 to 24 hours. If desired, garnish with dessert topping and coffee beans. Makes 6 custards.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 157 cal., 4 g total fat (2 g sat. fat), 146 mg chol., 94 mg sodium, 21 g carb. 8 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Other Carb (d.e): 1; Milk (d.e): 0.5;