I worked on this recipe for Baked Chocolate Custard for quite awhile. I was dissatisfied about one thing or another each time…. until I finally came up with a chocolaty tasting custard (not pudding) that I liked.
Most recipes that you find for Chocolate Custard are not custard but a pudding…. the difference lies in the eggs and the baking.
I really like Classic Baked Egg Custard… a lot…. Where I grew up in New York… delis always had custard in small individual sized aluminum foil cups…. I absolutely loved them. You know by now… I love chocolate too… and it just made sense to me to combine the two… well... it was easier said than done.
Non-blog worthy, aka recipes in the recipe graveyard, were either not chocolaty enough or grainy. I had tried using powdered chocolate and that just didn’t work.
Then I had a moment of inspiration… I tried using chocolate syrup… and added a couple of tablespoons of brewed coffee ( I add coffee to a lot of chocolate recipes to bring out the chocolate flavor)… and it worked. The syrup didn’t separate in the baking process and solved the grainy texture issue….The result was a chocolaty custard worthy of my blog and the calories it would add to my hips.
I decided to post this recipe today since we’re coming off a chocolate sugar high from yesterday’s Mocha Crepes… I figured we might as well continue the buzz.
Now here comes my real inspiration…. I had some Mocha Whipped Cream in the fridge (imagine that)… and added a dollop on my chocolate custard…. I thought I died and went to heaven… it was magic…
So you may want to consider doing adding that dollop of Mocha Whipped Cream on top of your custard… this also makes a really nice “guest dessert… just add some chocolate shavings on top of the Mocha Whipped Cream… and your guests will be so impressed…. and no one will know how easy it was to make.
Recipe: Baked Chocolate Custard
All you need:
¼ cup sugar
2 cups whole milk
Pinch of salt
½ cup Hershey chocolate syrup
½ teaspoon vanilla
2 tablespoons brewed coffee
All you need to do:
Preheat oven to 325 degrees F.
Put the custard cups or ramekins into a deep dish baking dish and set aside.
In a tea kettle, bring about 4 cups of water to a boil (for the water bath)… when water boils turn off the heat and leave the kettle until needed.
In a large mixing bowl, beat together the milk, eggs, vanilla, chocolate syrup, coffee, sugar and salt.
Pour milk mixture into custard cups.
Place the baking dish with the custard cups into the preheated oven.
Carefully pour the hot water from the kettle into the baking dish so the water comes to about ½ to 2/3 of the custard cups.
Bake for 45-55 minutes or until the custard is set (a knife inserted into the center should come out clean).
Chill in the refrigerator for at least 2 hours.
Makes 4-6 servings depending on the size of the custard cups.
Serving Suggestion: Serve with a dollop of Mocha Whipped Cream on top.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter
Mexican Recipes You May Like