Velvety Chocolate Custard – a delicious recipe with milk, semi-sweet chocolate chips, eggs, sugar, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325.
2
In a saucepan over low heat, cook milk and chocolate chips, stirring constantly until chocolate is melted; set aside to cool slightly.
3
In a bowl, whisk together eggs, sugar, vanilla, and salt; gradually stir in the chocolate mixture.
4
Pour mixture evenly into 6 custard cups or ramekins (2/3 cup/150 ml).
5
Place custard cups in a 13x9 inch baking pan set on oven rack; pour in hot water until it reaches halfway up the cups.
6
Bake for 40-45 minutes, or until custard is set and a knife inserted near the center comes out clean.
7
Remove cups to a wire rack to cool.
8
Invert onto serving dishes and garnish as desired (or you can serve them in the cups).
350
kcal
Calories
18
g
Fat
32
g
Carbs
14
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 milk, ½ cup semi-sweet chocolate chips, 3 eggs, beaten, ¼ cup sugar, and more.
Yes, Velvety 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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