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Mocha Custard Pots with Toasted Almond Toffee Shards

Tuesday, 12 June 2012
This is a great pud that is low faff but will make people say "Wow", perfect for dinner parties because you can make it ahead of time.  My family loved these, I think they will become a regular treat pudding for when we feel like something a bit special for pud.

This is another one of my recipes for the Coffee, Set, Match Challenge run by Wimbledon sponsors Lavazza.  I'm a semi-finalist now (YAY! Erm, how did that happen?!) so I needed to come up with something a bit special, that doesn't take a lot of faff to make.

To make the Mocha Custard Pots:

160ml double cream
160ml milk
4 Tblsp/60ml freshly brewed espresso
60g brown sugar
200g dark chocolate, finely chopped
2 free range eggs
4 free range egg yolks

Toasted almond toffee shards:

50g toasted flaked almonds
160g caster sugar

Preheat your oven to 150°C.  Combine the cream, milk, espresso, sugar and chocolate in a saucepan over low heat.  Cook gently, stirring occasionally, until the chocolate has melted and the mixture is smooth.

I used my mixer to do this bit but you could whisk it by hand or use an electric beater.  Whisk the eggs and yolks in a bowl until fluffy.  Continue whisking whilst you gradually pour in the creamy mocha mixture.  Keep whisking until all the mixture has been added and is well combined.  Pour the mixture into four 250ml capacity ovenproof dishes.

Put the ramekins into a roasting tin.  Pour enough boiling water into the roasting tin to come halfway up the side of ramekins. Bake for 15 minutes or until the custard has just set.

Take the dishes out of the oven and their water bath.  Put in the fridge to chill for 2 hours.  

To make the almond toffee shards:

Toast your almonds in a frying pan over a medium heat for a couple of minutes then set aside.  Grease a metal oven tray, I used cake release spray as it gives a nice light coating.

Put the sugar in a frying pan over a high heat.  Cook, stirring constantly, for about 5 minutes or until the sugar has dissolved and you have a lovely caramel coloured syrup. Take the frying pan off the heat, stir the almonds into the toffee and then pour it over the greased oven tray.

Set aside for 10 minutes to set. Lift the sheet of toffee off the tray and break it into shards. 

This was declicious! Great low faff but WOW pudding recipe.

Remember: To be in with a chance to win one the fantastic Lavazza Wimbledon prizes look out for promotional cups on take away Lavazza coffees, or enter the fabulous giveaway online at http://promotion.wimbledon.lavazza.com/

Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.


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