Baked Chocolate Custard Recipes

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CHOCOLATE CUSTARD CUPS



Chocolate Custard Cups image

The custards are based on French pots de creme ("potted custards"), which are baked in individual cups or ramekins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 6

1 1/2 cups half-and-half
1 teaspoon pure vanilla extract
3 large egg yolks
1/4 cup sugar
Pinch of salt
3 ounces semisweet chocolate, melted

Steps:

  • Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
  • Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
  • Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
  • Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.

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

CHOCOLATE-MIXED BERRY BAKED CUSTARD



Chocolate-Mixed Berry Baked Custard image

A lightly sweetened, chocolatey, baked dessert that's somewhere between a clafouti, a baked custard, and a Dutch baby. You can use any fresh or frozen berries you like (thaw and drain them first), and any kind of chocolate you wish (I've used both 72% and 86% dark chocolate with great results). This can be served immediately out of the oven, or cooled completely.

Provided by Kim

Time 45m

Yield 12

Number Of Ingredients 16

1 tablespoon unsalted butter, softened
4 cups mixed frozen berries, thawed and drained
3 ½ ounces dark chocolate, chopped (such as Ghirardelli(R) 72% Cacao Twilight Delight bar)
½ cup all-purpose flour
½ cup white sugar
2 tablespoons white sugar
¼ cup sifted cocoa powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
6 large eggs, at room temperature
2 tablespoons unsalted butter, melted and cooled
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
1 cup whole milk
½ cup heavy cream
¼ cup sifted powdered sugar, or more as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Use 1 tablespoon butter to grease a 9x13-inch pan.
  • Scatter thawed berries and chopped dark chocolate evenly over the bottom of the pan. Set aside.
  • Whisk together flour, sugar, cocoa powder, salt, and cinnamon in a large bowl until thoroughly combined. Add in eggs, and whisk until mixture is smooth and free of lumps. Mix in 2 tablespoons melted butter, vanilla, and almond extracts. Gradually pour in milk and heavy cream, whisking constantly, until incorporated. Pour batter over berries and chocolate in the prepared pan.
  • Place pan into the preheated oven and bake until the center is just set and sides are slightly puffed, about 25 minutes. Can be eaten immediately, cooled slightly, or at room temperature, as desired. Sprinkle generously with powdered sugar before serving.

Nutrition Facts : Calories 247.3 calories, Carbohydrate 30 g, Cholesterol 116.7 mg, Fat 12.8 g, Fiber 2.6 g, Protein 5.7 g, SaturatedFat 5.8 g, Sodium 96.8 mg, Sugar 21.8 g

RICH CHOCOLATE BAKED CUSTARD



Rich Chocolate Baked Custard image

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

2 eggs
1/4 cup sugar
1/4 cup unsweetened cocoa
1/8 teaspoon salt
1 1/2 cups milk, very hot (or regular soy milk)
1 teaspoon vanilla extract

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

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.

CHOCOLATE CUSTARD



Chocolate Custard image

If you've never made homemade custard/pudding, you're going to be stunned at the difference in taste with store-bought. Once made, these delicious custards need to be refrigerated for atleast 3 hours before serving.

Provided by evelynathens

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3 ounces best-quality semisweet chocolate, chopped coarse
3/4 cup heavy cream
1 1/4 cups milk
6 tablespoons sugar
1 1/2 teaspoons instant espresso powder
6 large egg yolks
1 large whole egg
whipped cream (optional)

Steps:

  • Preheat oven to 320 degrees F.
  • Melt chocolate over low heat.
  • In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
  • In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
  • In a large bowl, whisk together the egg yolks, egg, and remaining ¼ cup sugar for 1 minute, or until the mixture is blended well.
  • Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
  • Spoon off the froth and pour into six 5-ounce custard cups.
  • Cover cups with foil.
  • Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
  • Bake for 20-25 minutes, or until just set.
  • Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
  • Chill 3 hours and garnish with a dollop of whipped cream, if desired.

BAKED CUSTARD



Baked Custard image

I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 teaspoons vanilla extract
2-2/3 cups whole milk

Steps:

  • In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.

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