Mocha Custard

Directions

1. 1
   Place milk and cream in a 4-cup measure.
2. 2
   Cook, uncovered, at 100 percent power in a high-power oven with a carousel for 2 minutes.
3. 3
   While milk is cooking, whisk together eggs and sugar in a medium bowl.
4. 4
   Combine cocoa and coffee in a small bowl.
5. 5
   Remove milk from oven and pour into egg mixture, whisking constantly.
6. 6
   Whisk in Irish Cream.
7. 7
   Stir a scant tablespoon of the custard mixture into the cocoa and coffee to form a smooth paste.
8. 8
   Scrape the cocoa mixture back into the custard and whisk until well combined.
9. 9
   Pour into 1/2-cup ramekins and skim any foam from the top of each.
10. 10
    Place cups, evenly spaced, around the carousel.
11. 11
    Cook, uncovered, at 50 percent power for 6 minutes.
12. 12
    Custard will still be partly liquid.
13. 13
    Remove from oven.
14. 14
    Let stand, covered with a towel, for 15 minutes.
15. 15
    Refrigerate until firm and well chilled.