Mocha Cream (Marguerite Patten)

This elegant baked custard from Marguerite Patten combines melted chocolate and instant coffee into a rich mocha base, then sets it low and slow in a water bath until just firm. The result is silky, spoonable, and deeply flavored, somewhere between a pot de creme and a traditional English pudding.

The water bath (bain-marie) is critical here. It insulates the custard from direct oven heat, preventing the eggs from curdling or the surface from cracking. At 300°F (150°C) for up to 1 ¾ hours, the custard sets gently from the outside in, staying smooth and trembling in the center.

Kitchen Tips

• Chop the chocolate small so it melts completely in the warm milk. Larger pieces leave gritty spots in the custard.
• Strain the custard through a fine sieve before pouring into the dish. This catches any bits of cooked egg or undissolved chocolate.
• The custard is done when it’s set around the edges but still has a gentle wobble in the center. It firms up as it cools.
• This freezes beautifully for up to 2 months when made with cream, making it a great make-ahead dinner party dessert.

Variations

• Top with chocolate-covered coffee beans instead of grated chocolate for an extra mocha crunch.
• Use dark chocolate (70% cocoa) for a more intense, bittersweet flavor.
• For a lighter version, replace the cream in the custard base with extra milk, as the recipe notes suggest.