• 3 egg yolks

  • 2 eggs
  • 4 ounces light brown sugar
  • 2 ounces granulated sugar
  • 1 Tablespoons instant coffee powder
  • 1 1/4 cups heavy cream
  • 4 ounces Bittersweet chocolate, chopped
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla bean extract
  • Optional heavy whipped cream for garnish


Combine egg yolks/eggs; combine sugars and coffee and add to eggs to incorporate – do not whip. Heat cream to scalding and add chocolate to melt off the heat. Gradually chocolate-cream into egg mixture; add salt and vanilla.
Place mixture in Cappuccino cups half way;  place cups in a second pan-making a hot water bath of hot water 1/2 way up side of cappuccino cups. Take to oven and top off cappuccino cups with any remaining custard. Bake at 350° F for approximately 25 minutes or until set and looks shaky like jello. Remove from water bath and cool slightly before refrigerating. Recipe serves 4-6 depending on size of cups.At service, using torch, make burnt sugar crust. WATCH class demonstration. Place optional dollop of whipped heavy cream on top!


printable page