Coffee Custard

Preheat oven to 300 degrees. Fill a 9X13 inch baking dish halfway with hot water. Grease an 8X8 inch glass baking dish with non-stick vegetable oil spray. You're going to be placing the smaller dish into the larger dish of water for the custard to bake correctly.

In a medium mixing bowl, combine eggs and granulated sugar, mixing with an electric hand mixer.

Combine cold milk and strongly brewed coffee. The milk will cool down the coffee before adding it to the egg mixture.

Combine the milk and coffee mixture with the egg mixture, then pour into the greased prepared baking dish. Set the egg custard dish in the dish with the water and bake for 30 minutes or until the middle of the custard is set up. Allow custard to completely cool after baking, then refrigerate until chilled.

For whipped cream. Add heavy whipping cream to a mixing bowl and confectioners' sugar. Mix with a stand mixer or hand mixer on high speed until whipped cream thickens to desired consistency. Mix for about 5-6 minutes. You can also add in vanilla if desired. Photo is shown with vanilla bean.

Once custard is chilled, add a couple teaspoons of cocoa powder to a handheld strainer and gently tap the side, sprinkling the custard.

Add a dollop of whipped cream and serve. Enjoy!

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