Mocha Custard

Episode 102 - Mocha Custard


  • 5 cups cold milk
  • 4 large tablespoons cornflour
  • 4 tablespoons sugar
  • 2 tablespoons cocoa
  • 2 teaspoons coffee powder
  • 1 egg yolk
  • Dash Tia Maria
  • 1 packet italian finger biscuits
  • 1 tablespoon vanilla essence
  • Cinnamon
  • Crushed almonds


  1. Place the Italian biscuits in your serving dish with out over lapping.
  2. Combine 1 cup milk with Tia Maria to suit taste the pour evenly over biscuits until all absorbed, set aside.
  3. In a saucepan put 4 cups cold milk, to this add the cornflour and whisk briskly, add the sugar, cocoa, vanilla essence and coffee and keep whisking until custard starts to thicken.
  4. Once thick turn off the heat and whisk to release yolk and stir.
  5. Pour finished custard over the biscuits and top with crushed almonds and a sprinkle of cinnamon.
  6. Custard can be eaten warm or cooled and cut like a slice.