Caramel Mocha Custard

• 1 cup sugar
• 2 12 cups milk
• 2 (1 ounce) semi-sweet chocolate baking squares
• 1 dash salt
• 12 teaspoon instant coffee crystals
• 3 beaten eggs
• 3 tablespoons coffee liqueur
• 12 cup cream, whipped
• chocolate curls

1. Stir only 1/2 c sugar in a heavy skillet over medium heat for about 10 minutes, until melted and golden brown.
2. Remove from heat.
3. Pour into 6 custard cups, coating the bottoms well.
4. Set aside.
5. Use the same skillet to combine remaining 1/2 c sugar, milk, chocolate, salt and cofee crystals, heating till chocolate is melted and sugar dissolves.
6. Cool.
7. Beat cooled milk misture with eggs and liqueur and pour into custard cups.
8. Place cups into a 9" x 13" pan, pour 1" hot water into pan, and bake at 325 degrees for about 30 minutes.
9. Cool, then refrigerate until serving time.
10. Loosen edges with knife, invert onto plates and garnish with whipped cream.

sugar, milk, semisweet chocolate baking squares, salt, crystals, eggs, coffee liqueur, cream, chocolate curls

Taken from www.food.com/recipe/caramel-mocha-custard-238488 (may not work)