Mocha Custard

• 2 12 cups water
• 14 cup coffee beans
• 1 (2 inch) vanilla beans
• 23 cup instant nonfat dry milk powder
• 14 cup sugar, plus
• 1 tablespoon sugar
• 14 cup unsweetened cocoa
• 2 12 tablespoons cornstarch
• 18 teaspoon salt
• 23 cup frozen egg substitute, thawed
• 2 12 tablespoons Kahlua

1. Bring water to a boil in a medium saucepan; remove from heat and add coffee beans.
2. Split vanilla bean and remove seeds with back of knife; add vanilla bean and seeds to water.
3. Let mixture stand 1 hour.
4. Strain, reserving liquid.
5. Discard vanilla and coffee beans.
6. Combine milk powder, sugar, unsweetened cocoa, cornstarch, and salt in a medium saucepan, stirring well.
7. Gradually add reserved vanilla liquid, stirring mixture until smooth.
8. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute.
9. Gradually stir about 1/4 of hot mixture into egg substitute; add egg mixture into remaining hot mixture, stirring constantly.
10. Add Kahlua and cook mixture over low heat, stirring constantly 1 to 2 minutes or until mixture is smooth and slightly thickened (do not allow to boil).
11. Spoon mixture into 6 individual dessert dishes.
12. Cover and chill thoroughly.

water, coffee beans, vanilla beans, milk, sugar, sugar, cocoa, cornstarch, salt, egg substitute, kahlua

Taken from www.food.com/recipe/mocha-custard-250835 (may not work)