Cooking with coffee – Mocha custards

I saw this little beauty on the internet and modified it to my liking.  I also made changes so it is Banting safe!  That is of course if you do not put any Kahlua in.  This is really simple and apart from time in fridge took me about 15 minutes.  The most important thing is to never overheat the mixture.


Serves 4


1 cup heavy cream

½ cup strong black coffee like espresso (I used cold brew)

6 egg yolks

3 Tablespoons Xylitol (4 for the sweet tooth)

1 Tablespoon coco powder (Heaped if you like dark chocolate)

2 Tbsp Kahlua (for non-banters)

Whipped cream


Place the cream and coffee in a double boiler over low heat and stir together.  This should heat up but never boil.  If it is too hot, your egg mixture may separate later.

While stirring occasionally, on the side mix coco powder and Xylitol to combine. Add the egg yokes and whisk together. 

Once warm, slowly pour the hot cream and coffee mixture into the egg yolk mixture while whisking constantly.

Return the double boiler on low heat and stir with a wooden spoon.  If heat is too much the cream may separate.  Stir constantly until the custard thickens and coats the back of the wooden spoon.

Remove from the heat and stir in the Kahlua, if using.

Pour into small coffee cup or large espresso cups and allow to cool on the bench top. Then place in the refrigerator for several hours until firmed up.  If it does not firm up it is no worry since it will be just as nice!

Serve, topped with some whipped cream and sprinkle with a little coco powder.

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