Mocha Caramel Custard

• 1 c. sugar
• 2 1/2 c. milk
• 1 sq. semi-sweet chocolate
• dash of salt
• 1/2 tsp. instant coffee
• 3 beaten eggs
• 3 Tbsp. coffee liqueur
• whipped cream

1. In a 10-inch heavy skillet, stir 1/2 cup sugar over heat for 8 to 10 minutes.
2. Remove from heat and divide caramel between 6 custard cups, swirling to coat bottoms.
3. In same skillet, combine milk, 1/4 cup sugar, chocolate, salt and coffee.
4. Stir over medium heat until sugar is dissolved and chocolate is melted.
5. Remove from heat.
6. Add eggs and coffee liqueur.
7. Pour into custard cups. Place in a 13 x 9-inch pan.
8. Pour hot water in pan.
9. Bake at 325u0b0 for 30 to 35 minutes or until knife comes out clean.
10. Cool, then chill.
11. To serve, loosen around edges and invert into bowl.
12. Top with cream.

sugar, milk, semisweet chocolate, salt, instant coffee, eggs, coffee liqueur, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=59775 (may not work)