These little custard jars are a classic. Here they are scented with vanilla, chocolate and coffee. With the same milk, eggs and sugar, you can make as many variations as you like: with pistachio, lavender and so on…
Ingredients: Vanilla, Chocolate and Coffee Small Custard Pots
For 12 jars:
- 1 vanilla pod
- 5 1/2 ounces (150 g) of chocolate
- 4 cups (1l ) of milk
- 6 eggs
- 1 1/2 (200 g) of sugar
- 2 tight espressos
Cooking: Ingredients: Vanilla, Chocolate and Coffee Small Custard Pots
Cut the vanilla pod and get the seeds.
Melt the chocolate with a little water in a double boiler or microwave.
In a saucepan, bring milk to boil.
Beat the whole eggs and sugar in a bowl. The mixture is white and doubles in volume. Gradually add the boiling milk and mix. Separate preparation in 3 equal parts.
Pour the vanilla seeds in the first preparation, the second in the chocolate and coffee in the third.
Fill small pots or glasses that stand the heat. Bake in a water bath at 360° F (180°c) (gas mark 5) in your oven for 30 minutes. Remove, let cool and refrigerate.
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