Baked Chocolate Custard
User Reviews
5
Baked Chocolate Custard
Description
This Baked Chocolate Custard recipe starts by simmering milk with dark chocolate and sweetener until melted and smooth. Separately, egg yolks are whisked with vanilla extract, then slowly combined with the chocolate mixture through a tempering process to prevent curdling. The combined custard is poured into four oven-safe ramekins placed in a rimmed baking dish filled halfway with hot water to create a gentle, even cooking environment.
Baking at 300°F from this water bath insulates the custard from direct heat, which helps prevent overcooking or scrambling the eggs, resulting in a creamy, luscious texture throughout. The dark chocolate adds a rich, slightly bittersweet depth while the sweetener balances the flavor without overpowering it. Vanilla enhances the aroma and flavor complexity.
After baking, the custard should be served fresh when texture and taste are optimal. Leftovers can be stored refrigerated in airtight containers for up to three days. Freezing is not recommended, as it can negatively affect texture. This dessert showcases careful technique to harmonize ingredients and achieve smooth, indulgent chocolate custard.
Ingredients
- 1 cup milk whole
- 5 ounces dark chocolate such as Lindt 85%, broken into pieces
- ½ cup granulated sweetener or the equivalent in stevia
- 4 egg large yolks
- 1 tablespoon vanilla extract pure
Instructions
- Preheat the oven to 300°F. Fill a kettle with water and boil the water, turning the heat off when the water has boiled.
- In a small saucepan over medium heat, bring the milk to a simmer. Add the chocolate and sweetener. Reduce the heat to low. Whisk until the chocolate and sweetener melt completely and the mixture is smooth. Remove from the heat and allow to cool for a couple of minutes.
- In a medium bowl, whisk together the egg yolks and vanilla. Pour a tablespoon of the chocolate mixture into the egg mixture, whisking vigorously. Keep pouring the chocolate mixture into the egg mixture very slowly, constantly whisking.
- Place four (4-ounce) ovenproof ramekins in a rimmed baking dish. Pour the custard mixture (ideally through a strainer) into a measuring glass (just in case you have a few bits of cooked eggs in there). Pour the mixture into the ramekins. Pour the still-hot water that you had previously boiled into the pan, so it comes halfway up the sides of the ramekins.
- Bake the custard, uncovered, until set, for 25-30 minutes.
- Carefully remove the ramekins from the pan (they'll be very hot), place them on a cooling rack, and allow them to cool to room temperature for about 30 minutes. Cover and refrigerate the custard for at least an hour before serving.
Notes
- Tempering the egg yolks with warm chocolate mixture prevents cooked egg bits and ensures smooth custard.
- The water bath in the oven provides gentle, even heat, preventing edges from overcooking before the center sets.
- Use preferred granulated sweetener or stevia glycerite, adjusting for taste and dietary needs.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- This custard is best enjoyed fresh and is not recommended for freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 302kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Sodium | 46mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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