BAKED CHOCOLATE CUSTARD
Indulge yourself in this smooth and creamy custard. You may decorate it with berries or chocolate shavings, if desire. (Cooling and chilling time not included)
Provided by Grace Fung
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
RICH CHOCOLATE BAKED CUSTARD
Creamy chocolate custard...Mmmm! This recipe makes me think of my mom-it's her kind of comfort food. This is another recipe that can easily be made dairy free and I've done it successfully.
Provided by Kaarin
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease a 1 quart baking dish or 4 ramekins.
- Preaheat oven to 325 degrees F.
- Fill a 9x13 pan with 1 inch hot water and put it in the oven.
- Beat the eggs just enough to blend.
- Stir in the sugar, cocoa, and salt.
- Slowly add the hot milk, stirring constantly.
- Stir in the vanilla.
- Pour into the baking dish or ramekins and place in the pan with hot water.
- Bake 55-60 minutes until a knife comes out clean.
- It will firm up as it cools.
Nutrition Facts : Calories 158, Fat 6.5, SaturatedFat 3.3, Cholesterol 105.8, Sodium 154.3, Carbohydrate 20.2, Fiber 1.8, Sugar 12.8, Protein 7.2
RICH BAKED CUSTARD
Make and share this Rich Baked Custard recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- Combine all ingredients thoroughly, being careful to avoid incorporating too much air.
- Divide custard between 6 ramekins. Place ramekins in a roasting pan. Place roasting pan on oven rack; pour hot water around ramekins until 1" deep. Slide rack into oven.
- Bake 45 min, or until custards are set, but the center still jiggles slightly, and the tip of a knife comes out clean when inserted into the center.
- Serve warm or cold.
Nutrition Facts : Calories 213.4, Fat 8.5, SaturatedFat 4.1, Cholesterol 140.3, Sodium 214.4, Carbohydrate 24.8, Sugar 25.1, Protein 9.3
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- Preheat your oven to 300 degrees F. Fill a kettle with water and boil the water, turning the heat off when water has boiled.
- In a small saucepan over medium heat, bring the milk to a simmer. Add the chocolate and the sweetener. Reduce the heat to low. Whisk until the chocolate and sweetener melt completely and the mixture is smooth. Remove from heat and allow to cool 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. This technique is called tempering and it helps make sure the eggs won’t turn into scrambled eggs.
- Place four (4 oz) 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. This hot water bath insulates the custard from the direct heat of the oven and promotes even cooking, so the edges won’t overcook before the center is done.
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