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Mocha Java Custard
Designed for professional chefs, check out this Mocha Java Custard recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Rafhan Vanilla Custard and Carte D'Or Chocolate Topping.
Ramzan
Ingredients
Mocha Java Custard
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Rs0.0
Mocha Java Custard:
Teacake
/g
450.0 g
0%
Milk
/l
1.0 l
0%
Sugar
/g
125.0 g
0%
Rafhan Vanilla Custard (6x1.2kg)
/g
25.0 g
0%
Choclate Chips
/g
125.0 g
0%
Coffee
/g
25.0 g
0%
Whipped Cream
/ml
450.0 ml
0%
Cocoa powder, for garnishing
/g
15.0 g
0%
Carte D'Or Chocolate Topping (12x1.2kg)
/ml
100.0 ml
0%
/
Mocha Java Custard:
-
Teacake 450.0 g
-
Milk 1.0 l
-
Sugar 125.0 g
-
Choclate Chips 125.0 g
-
Coffee 25.0 g
-
Whipped Cream 450.0 ml
-
Cocoa powder, for garnishing 15.0 g
Preparation
-
Mocha Java Custard:
- Make 1/4 inch thick cake slices and place in a deep serving dish.
- Bring milk to boil and add sugar. Allow it to simmer for a few minutes.
- Mix Rafhan Vanilla Custard with 1/4 cup of water and add to milk along with chocolate chip and coffee.
- Cook for a few minutes till it starts to thicken. Pour over the cake and let it cool at room temperature.
- Using a piping bag, cover the custard with whipped cream.
- Refrigerate for 3-4 hours before serving.
- When ready to serve, sprinkle cocoa powder using a fine strainer and top it with Carte D'or Chocolate Topping.
