Mocha Custard Cups

Watch this video to find out how to make the easiest and most delicious mocha custard cups! This recipes comes together in no time, uses ingredients youre already likely to have in your pantry and will make you look like a total boss in the kitchen. 5-ingredients is all you need for your mocha custard dreams to come true!

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Makes 24
Hands-on time: 25 minutes
Hands-off time: 3 hours 45 minutes

INGREDIENTS

1 pack (133g) chocolate sandwich biscuits
5 tbsp NESCAF Ricoffy
5 tbsp corn flour
tin (192.5g) NESTL Full Cream Sweetened Condensed Milk
cup cream

Serving suggestion:
NESCAF Ricoffy

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Line a 24-hole mini muffin tray with cupcake liners.

2. Place the biscuits in a large resealable plastic bag. Using a rolling pin, crush until fine.

3. Add the crushed biscuits to a heatproof bowl and microwave in 30 second intervals until the filling has melted. Add 2 tablespoons of water and stir to combine.

4. Divide the mixture between the cupcake liners. Using the back of a spoon, press the mixture down firmly in each to form a crust. Refrigerate while you prepare the filling.

5. Using a hand mixer, in a large heatproof bowl, whisk together the corn flour with cup cold water. Add 4 tablespoons of the NESCAF Ricoffy granules and reserve the rest. Add the NESTL Full Cream Sweetened Condensed Milk and 1 cup of boiling water. Whisk until smooth.

6. Microwave the mixture on high for 2 minutes. Whisk to remove any lumps. *Chefs Tip: For testing we used a 900W microwave.

7. Microwave for a further 4 minutes. Whisk after every minute to ensure a thick and lump-free custard. Set aside to cool for 45 minutes. *Chefs Tip: Add a splash of water to thin out the custard if needed!

8. Whip the cream until stiff peaks form.

9. Mix half of the cream through the cooled custard along with 2 tablespoons of water until smooth. Using a large spoon, fold in the rest of the cream to lighten the mixture.

10. Spoon the mixture into a piping bag and pipe the mixture over the biscuit bases. *Chefs Tip: Make your own piping bag by cutting off the corner of a resealable bag!

11. Refrigerate for 3 hours until set.

12. Garnish the custard cups by sprinkling the remaining tablespoon of NESCAF Ricoffy granules on top. Serve the custard cups with a warm cup of NESCAF Ricoffy and ENJOY!

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