Baked Chocolate Custard – a delicious recipe with milk, heavy cream, chocolate, eggs, egg white, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325F.
2
Grease bottoms and sides of 8 6-ounce ramekins and place them in a large baking dish.
3
Heat milk and cream in a saucepan over medium heat until almost boiling.
4
Remove from heat and add chocolate; let stand for 30 seconds; whisk until smooth.
5
Combine eggs, egg white, sugar and vanilla in a large bowl.
6
Whisk until slightly thickened; slowly add hot chocolate mixture to egg mixture, whisking continuously.
7
Divide mixture among ramekins.
8
Add enough hot water to come halfway up the sides of the ramekins.
9
Bake in oven for 20-25 minutes or until edges are set but centres still quiver slightly.
10
Do not overbake.
11
Remove ramekins from water bath and cool on rack for 30 minutes.
12
chill for at least 3 hours before serving.
375
kcal
Calories
19
g
Fat
32
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups skim milk, 2 tablespoons heavy cream, 3 ounces dark chocolate, coarsely chopped, 3 large eggs, at room temperature, and more.
Yes, Baked Chocolate Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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