Chocolate Coffee Custard Cups with Cherry Sauce: Love

I love waking up and seeing I have an hour left before the alarm goes off.

I love stepping outside and smelling the smallest hint of spring in the air. It makes me want to plant things and eat bean sprouts.

I love picking fresh wild blackberries swathed in thick gloves and boots to avoid the prickles.

And I love turning the little jeweled berries into sweet jam. I love hearing that satisfying pop of a mason jar sealing jammy goodness inside.

I love watching my sister take photographs and capturing light and beauty in a moment.

I love bright sunny leaves against a blue sky, rustling just enough to tickle your ears.

I love the first time I hear “Oh Come Oh Come Emmanuel” for the first time during the Christmas season.

I love when my brother says something so funny I laugh until I can’t breathe.

I love warm tea with lemon and sugar, quilts, long classic novels, and shortbread.

I love sitting next to my husband in church and holding his hand while we pray.

I love sitting and thinking, inventing, and creating a dish that I know will please my honey when he takes a bite.

Happy Valentine’s Day, everyone! Join me in the lovin’ and make these beautiful chocolate coffee custard cups with tart cherry sauce.

Chocolate Coffee Custard with Cherry Sauce:
 
Serves: 5 custard cups
Ingredients
  • 1 cup milk
  • 1 cup heavy cream
  • 4 egg yolks
  • 4 Tablespoons sugar
  • 2 Tablespoons instant coffee
  • 1 cup chocolate chips
  • 1 can tart red cherries
  • 2 Tablespoons cornstarch
  • ½ cup sugar
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 315 degees F.
  2. On the stovetop warm the milk and cream to just below the boiling point. Whisk the egg yolks and sugar in another bowl. When the milk is hot, pour over the chocolate chips and stir until they are completely melted.
  3. Slowly pour ¼ cup of the hot milk into the yolks and whisk briskly to temper. Add the eggs into the rest of the milk and whisk thoroughly. Pour the custard into ramekin cups and place in a baking dish filled with 1 inch of hot water. Bake for 35 minutes until the custards are still jiggly in the middle, but not soupy. Remove from the water bath and chill in the fridge for 2 hours.
  4. For the cherry sauce, add the cherries with juice from the can, 2 tablespoons of cornstarch, and 1.2 cup sugar to a sauce pan and heat over medium high heat until it starts to bubble. Stir frequently until it's thick. Serve warm with the custard with whipped cream.

 

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