Mocha Custard - milk

Method

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