Recipe: Baked Chocolate Custards

Need menu inspiration for your wedding day? Try this Baked Chocolate Custard as a decadent dessert to finish your night from our sister magazine Dish

  • Story by Photo Manja Wachsmuth

Need menu inspiration for your wedding day? Try this Baked Chocolate Custard as a decadent dessert to finish your night from our favourite foodie title Dish Magazine. Dish have also just launched a new app. It's just $6.49 an issue and it can be accessed from the comfort of your own couch!

Baked Chocolate Custards

If using glasses to bake these custards, make sure they are thicker heat-proof type glasses rather than a fine crystal, which could crack in the oven.

150ml milk
150ml cream
150 grams dark chocolate, chopped
2 eggs
2 egg yolks
1/2 cup caster sugar
1/2 teaspoon vanilla extract
1 tablespoon coffee liquer, optional

6 x 1/2 cup capacity glasses or ramekins

1. Preheat the oven to 100 degrees celsius.

2. Heat the milk and cream in a saucepan until just below boiling point. Remove from the heat, add the chocolate and whisk until smooth.

3. Whisk the eggs, egg yolks, caster sugar, vanilla and liquer in a large bowl until well combined then slowly whisk in the hot chocolate milk. If you add the hot milk too fast the eggs will start to set.

4. Strain into a large jug and cool until lukewarm.

5. Divide the custard evenly between glasses or ramekins and place in a deep baking dish. Add enough hot but not quite boiling water to come halfway up the sides of the glasses. This is called a water bath.

6. Bake uncovered, for 45-50 minutes or until set.

7. Let the custards cool in the water bath. Remove then cover and refrigerate until well-chilled. Serve with biscotti. Serves 6

Recipe by Claire Aldous


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