Custard

Coffee Custard

1/2 cup sugar

1/4 cup boiling water

3 eggs, well beaten

1/4 teaspoon salt

2 teaspoons instant coffee

1/3 cup sugar

1 tall can evaporated milk

1 cup boiling water

1 teaspoon vanilla

Put 1/2 cup of sugar into a small pan and stir it over moderate heat until the sugar melts and turns almost as dark as molasses.  Remove from stove and add 1/4 cup of boiling water, slowly and carefully.  Spoon the syrup into 8, six ounce custard cups.  Mix the remaining ingredients and pour into the prepared custard cups.  Set the cups in the frying pan and pour hot tap water around the cups until it comes about 2/3 of the way up the cups.  Turn the pan on and bring the water to a full boil with the pan covered.  Turn the pan to simmer for five minutes and then turn the pan off.  Leave the custards in the pan for 30 minutes and check for doneness.  Garnish with raisins, whipped cream, or slivered almonds if desired.

Chocolate Custard

2 1/2 cups milk

3/4 cup to 1 cup semi-sweet chocolate chips

4 eggs

1/2 teaspoon salt

1 teaspoon vanilla

Preheat oven to 350 degrees.  Have on hand six ovenproof custard cups and a 9 x 13 inch baking pan.   Place the milk and the chocolate chips in a small saucepan.  Heat gently, stirring occasionally, until all the chips are melted.  Remove from heat and stir until blended.  Allow to cool for about 15 minutes.  Place remaining ingredients in a blender or food processor.  Add the milk mixture and blend well and then, whip until frothy.  Divide the batter among the custard cups.  Place them in the baking pan and half-fill it with water.  Divide the batter among the custard cups.  Bake 40 to 45 minutes, or until the custards are solid in the center when shaken.  Carefully remove the cups from the baking pan.  Cool to room temperature, then cover each one tightly with plastic wrap and chill.