Make It
Step 1
Preheat oven to 300° F.
Step 2
Place morsels, Coffee mate Hazelnut Flavor Liquid and cream in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until morsels are melted and mixture is completely smooth. Remove from heat.
Step 3
Whisk egg yolks in small mixer bowl until thoroughly mixed. Whisk about 1 tablespoon chocolate mixture into egg mixture. Continue to gradually add chocolate mixture until combined. Pour evenly into five 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish. Pour hot water into baking dish to 1/2-inch depth (about halfway up sides of ramekins).
Step 4
Bake for 30 minutes or until custards are set around edges and centers still move. Cool ramekins in dish until cool enough to handle. Remove ramekins from water; refrigerate to cool completely. Once cool, cover with plastic wrap. Custards can be made up to 2 days in advance.
Step 5
NOTE: If using shallow ramekins, reduce baking time by 5 minutes.
