Mochaccino Créme and Vanilla Froth

Flan, Crème Brulee and Custards of all sorts have always been an easy and delicious basic of plenty of food cultures. But more ubiquitous than the humble custard are the two top cravings on the list: Coffee and Chocolate.

Now, we can integrate all these well-loved flavors into one delicious must-crave-must-have.

Mochaccino Créme


  • 6 egg yolks
  • 1/3 cup sugar
  • 2 cups Heavy Cream (alt: All-Purpose Cream)
  • 3 tbsp. Cocoa Powder (alt. 1/3 cup of dark chocolate to melt)
  • 1 tbsp. instant coffee (alt. coffee paste)
  • Pinch of Salt


  • 6 ramekins (alt: flame-proof baking glasses / flame-proof white coffee mugs or cups)
  • Baking pan

Making the Créme:

  1. Before everything else, pre-heat the oven up to 250 degrees.
  2. Separate the egg yolks from the whites by cracking open the eggs and transferring the yolks from the half-eggshells. Whisk together with sugar and set aside.
  3. Take the salt, cocoa and coffee together and mix. Add in about a teaspoon or two of hot water, just to get the dry mix to melt together. This will be the mocha paste. It’s optional to add the hot water, but it makes it a lot easier to integrate the chocolate and coffee flavors into the cream.
  4. In a medium saucepan, heat the cream only before it boils. Add in the mocha-paste or the dry ingredients. Remove from heat and stir until everything has been mixed well.
  5. Pour the mixture into a bowl through a fine mesh sieve to make sure that the remaining cocoa powder won’t ruin the texture of the custard.
  6. While beating the sugar-yolk mixture, slowly ladle in about a third of the hot mocha cream. This is called tempering, to make sure they don’t get cooked and you won’t end up with mocha-flavored scrambled eggs.
  7. Pour the mocha-eggs into the rest of the mocha cream and mix together with a spoon. Don’t beat it, because by aerating the mixture, you will end up with a custard that is stiff and has bubbles inside. You want a custard that is soft and creamy, but compact.
  8. Pour the mocha custard mixture into the ramekins or the white coffee cups. Place the ramekins into a baking pan, and pour freshly boiled water into the pan, about a third up the ramekins. This is called a hot water bath.
  9. Bake in the oven for 35 minutes, or until set. Check on them on the 20th minute mark, and one with a fork / toothpick to see if the consistency is to your liking.
  10. Set to cool on a rack, then refrigerate.

What makes it a mochaccino a mochaccino is the froth on top of the coffee. Most custards and flans have a brown sugar syrup to line it with. Here, we use the egg whites to make a sort of froth, adjusting from the basic Royal Icing recipe.

Vanilla Froth

A close-up on the frothy icing.


  • 1 cup confectioner’s  sugar (white sugar will be fine)
  • 1 egg white or just take a tbsp. from the egg whites separated when making the custard
  • 1 tsp. lemon juice (or one small calamansi)
  • 1 tbsp. vanilla extract


  • A mixer, but a hand wire whisk will do
  • A bowl

Let’s get frothy:

  1. Whisk the egg white, sugar and lemon juice together to aerate it til soft white peaks form. High speed for those using electric mixers.
  2. When the froth is okay, add in the vanilla extract and do one last quick mix.
  3. Add on top of the Mochaccino, only a thin layer. It can get really sweet. The syrup that settles in the bottom can get really gooey, so a bit can go a long way.
  4. Refrigerate your Mochaccinos or let set in freezer/chiller for a gelato-sort of consistency.
  5. Garnish with chocolate syrup or chocolate shavings when ready to serve.

Everything here is just a modification of a basic recipe. The Mochaccino Crème is a modification of standard vanilla crème brulee, plus Rachel Ray’s way of making chocolate fudge, and my way of making chocolate ganache. The froth is just a modified royal icing recipe.

Which is to say, it’s all easy and can be modified. Coffee and chocolate go well with a lot of things, particularly oranges, raspberries, mangoes, strawberries or mint, and you can make a syrup out of them and substitute them or integrate them with the froth recipe.

As an alternative, you could put slices of fruit in the ramekins before you pour the chocolate into them. You can also use chocolate/hazelnut spreads in your custard, like Nutella or Crumpy. Just make sure to keep the proportions in check so you won’t mess up the consistency of your desserts.

Explore and have fun in the kitchen with some basic recipes.


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