Rich Chocolate Baked Custard
Indulge in the velvety decadence of Rich Chocolate Baked Custard, a dessert that combines the luxurious depth of dark chocolate with the silky smoothness of a classic custard. Crafted with a blend of whole milk, heavy cream, and 70% cocoa chocolate, this recipe achieves a rich and creamy texture that melts in your mouth. Enhanced with fragrant vanilla and a hint of salt, every spoonful offers a perfectly balanced flavor. Baked gently in a water bath, this custard boasts a flawlessly tender consistency with just the right amount of jiggle. Ideal for dinner parties or as a show-stopping treat, serve these individual portions chilled to perfection, optionally topped with whipped cream and chocolate shavings for an extra layer of indulgence. Perfect for chocolate lovers, this baked custard recipe is a sophisticated yet simple way to elevate your dessert repertoire.
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Recipe Information
Ingredients
- 150 grams Dark chocolate (70% cocoa or higher)
- 500 milliliters Whole milk
- 250 milliliters Heavy cream
- 3 large Eggs
- 3 large Egg yolks
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 150°C (300°F) and place a large baking dish or roasting pan in the oven. Prepare 6 ramekins or custard cups by setting them aside.
Chop the dark chocolate into small pieces and place them in a heatproof bowl.
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is just about to simmer, but do not let it boil.
Pour the hot milk and cream mixture over the chopped chocolate. Let it sit for 2-3 minutes, then whisk until the chocolate is fully melted and the mixture is smooth.
In a separate large mixing bowl, whisk together the eggs, egg yolks, granulated sugar, vanilla extract, and a pinch of salt until well combined.
Slowly pour the chocolate mixture into the egg mixture, whisking continuously to prevent the eggs from curdling.
Strain the custard mixture through a fine-mesh sieve into a large pitcher or mixing bowl to remove any lumps.
Divide the custard evenly among the 6 ramekins. Place the ramekins into the baking dish or roasting pan in the oven.
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath for gentle, even cooking.
Bake the custards for 45-50 minutes or until the edges are set but the centers are still slightly jiggly.
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until fully chilled.
Serve the rich chocolate baked custards as they are, or garnish with a dollop of whipped cream and chocolate shavings for an extra indulgent touch.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 27.1 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
