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Ingredients
| nonfat milk: 2 cups |
| heavy whipping cream (fluid): 2 Tbl |
| dark chocolate: 3 oz (coarsely chopped) |
| eggs: 3 (large//at room temperature) |
| eggs: 1 (white, large//at room temperature) |
| granulated sugar: 3 Tbl |
| vanilla extract: 1 tsp |
Baked Chocolate Custard
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- Preheat the oven to 325F.
- Grease bottoms and sides of 8 6-ounce ramekins and place them in a large baking dish.
- Heat milk and cream in a saucepan over medium heat until almost boiling.
- Remove from heat and add chocolate; let stand for 30 seconds; whisk until smooth.
- Combine eggs, egg white, sugar and vanilla in a large bowl.
- Whisk until slightly thickened; slowly add hot chocolate mixture to egg mixture, whisking continuously.
- Divide mixture among ramekins.
- Add enough hot water to come halfway up the sides of the ramekins.
- Bake in oven for 20-25 minutes or until edges are set but centres still quiver slightly.
- Do not overbake.
- Remove ramekins from water bath and cool on rack for 30 minutes.
- chill for at least 3 hours before serving.