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  • Andy Lodic

    Coffee Time

  • Susan Price

    Mocha Custards from @Sara Baker Royale | Naomi on our Delish Dish blog: http://www.bhg.com/blogs/delish-dish/2014/03/03/mocha-custards/

  • Brea Spann

    Mocha Custards from @Sara Eriksson Eriksson Baker Royale | Naomi on our Delish Dish blog: http://www.bhg.com/blogs/delish-dish/2014/03/03/mocha-custards/

  • Camilla Botkin

    Mochachinno Custards | Bakers Royale #mochachinno # custard #desserts

  • Toyas Tales

    Mocha Custards | BHG Delish Dish

  • Erica Engel

    Mochachinno Custards | Bakers Royale @Sara Eriksson Eriksson Eriksson Baker Royale | Naomi

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tiramisu churros + warm coffee custard • lady and pups

... pear and raspberry flan tart ...

Ingredients for 4 servings: 200 ml milk 200 ml cream 30% 5 g gelatin 3 tablespoons sugar 1-2 tsp instant coffee 1 tablespoon coffee liqueur For the syrup: 125 ml strong espresso 125 g sugar Preparation: Dissolve gelatin in cold water according to package directions. In a fireproof bowl, mix milk, cream and sugar, heat to dissolve it without the mixture to boil. Add gelatin, stir good. Add coffee and liqueur, stir. Cool mixture to room temperature, divide into 4 cups of 200 ml. Refrigerate for at least 4 hours, best for night in the fridge. Before serving pour dessert with syrup.