Ingredients for Chocolate Custard
- Semisweet Chocolate
- Heavy Cream
- 1 cup whole milk
- 1/2 cup granulated sugar, plus 2 tablespoons
- Instant Espresso Powder
- 4 large egg yolks
- 1 large egg
- Whipped cream, for garnish (optional)
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How to Make Chocolate Custard
- Preheat oven to 320°F (160°C).
- Melt the chopped chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside.
- In a medium saucepan, combine the heavy cream, whole milk, and 2 tablespoons of granulated sugar. Heat over medium heat, stirring occasionally, until it reaches a bare simmer. Do not boil.
- In a small bowl, whisk together 2 tablespoons of the warm milk mixture with the espresso powder until smooth. Pour this mixture into the saucepan with the melted chocolate, stirring until combined and smooth.
- In a large bowl, whisk together the egg yolks, whole egg, and the remaining 1/2 cup of granulated sugar for 1 minute, or until pale and slightly thickened.
- Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. Strain the mixture through a fine-mesh sieve into a large measuring cup to remove any lumps.
- Skim off any foam that rises to the surface.
- Pour the custard mixture into six (5-ounce) ramekins or custard cups.
- Place the ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Cover the ramekins with aluminum foil.
- Bake for 20-25 minutes, or until the custards are just set but still slightly jiggly in the center.
- Remove from the oven and let the ramekins sit in the hot water for 10 minutes before removing them from the water bath.
- Let the custards cool completely on a wire rack.
- Refrigerate for at least 3 hours, or until chilled and set.
- Garnish with whipped cream before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
51g
Fat
72g
Carbs
6g
