Best Rich Chocolate Baked Custard Recipes

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EASY CHOCOLATE CUSTARD



Easy Chocolate Custard image

A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.

Provided by moe's cookin'

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 4h25m

Yield 4

Number Of Ingredients 8

2 large eggs
1 teaspoon vanilla extract
2 cups low-fat milk
¼ cup white sugar
¼ cup Dutch-process cocoa powder
2 tablespoons cornstarch
1 tablespoon brandy
⅛ teaspoon salt

Steps:

  • Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
  • Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
  • Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
  • Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g

BAKED CHOCOLATE CUSTARD



Baked Chocolate Custard image

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

2 cups skim milk
2 tablespoons heavy cream
3 ounces dark chocolate, coarsely chopped
3 large eggs, at room temperature
1 large egg white, at room temperature
3 tablespoons sugar
1 teaspoon vanilla

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.

TRIPLE-CHOCOLATE CUSTARD



Triple-Chocolate Custard image

Provided by Food Network

Categories     dessert

Time 1h5m

Number Of Ingredients 9

1 1/2 cups sugar
3/4 cup cocoa powder (recommended: Dutch-process)
1/2 cup cornstarch
1/8 teaspoon coarse salt
3 cups whole milk
3 cups half-and-half
3 ounces bittersweet chocolate
2 tablespoons vanilla extract
3 ounces white chocolate, chopped

Steps:

  • In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth. Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla. Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. The recipe can be made up to 2 days in advance. Serve cold.

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