Mocha Custard

• 1 cup milk
• 1/4 cup heavy cream
• 3 large eggs
• 13 cup granulated sugar
• 2 teaspoons cocoa powder
• 1/2 teaspoon powdered instant coffee
• 2 teaspoons Irish cream liqueur

1. Place milk and cream in a 4-cup measure.
2. Cook, uncovered, at 100 percent power in a high-power oven with a carousel for 2 minutes.
3. While milk is cooking, whisk together eggs and sugar in a medium bowl.
4. Combine cocoa and coffee in a small bowl.
5. Remove milk from oven and pour into egg mixture, whisking constantly.
6. Whisk in Irish Cream.
7. Stir a scant tablespoon of the custard mixture into the cocoa and coffee to form a smooth paste.
8. Scrape the cocoa mixture back into the custard and whisk until well combined.
9. Pour into 1/2-cup ramekins and skim any foam from the top of each.
10. Place cups, evenly spaced, around the carousel.
11. Cook, uncovered, at 50 percent power for 6 minutes.
12. Custard will still be partly liquid.
13. Remove from oven.
14. Let stand, covered with a towel, for 15 minutes.
15. Refrigerate until firm and well chilled.

milk, heavy cream, eggs, sugar, cocoa powder, powdered instant coffee, irish cream liqueur

Taken from cooking.nytimes.com/recipes/4511 (may not work)