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Ingredients
1 cup milk
¼ cup heavy cream
3 large eggs
⅓ cup granulated sugar
2 teaspoons cocoa powder
½ teaspoon powdered instant coffee
2 teaspoons Irish cream liqueur
Nutritional analysis per serving (4 servings)
22 grams carbs; 162 milligrams cholesterol; 218 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 84 milligrams sodium; 7 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place milk and cream in a 4-cup measure. Cook, uncovered, at 100 percent power in a high-power oven with a carousel for 2 minutes.
- Step 2
While milk is cooking, whisk together eggs and sugar in a medium bowl. Combine cocoa and coffee in a small bowl.
- Step 3
Remove milk from oven and pour into egg mixture, whisking constantly. Whisk in Irish Cream.
- Step 4
Stir a scant tablespoon of the custard mixture into the cocoa and coffee to form a smooth paste. Scrape the cocoa mixture back into the custard and whisk until well combined.
- Step 5
Pour into ½-cup ramekins and skim any foam from the top of each. Place cups, evenly spaced, around the carousel. Cook, uncovered, at 50 percent power for 6 minutes. Custard will still be partly liquid.
- Step 6
Remove from oven. Let stand, covered with a towel, for 15 minutes. Refrigerate until firm and well chilled.
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