Double Deck Chocolate Custards Recipes

RICH CHOCOLATE BAKED CUSTARD

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.

CHOCOLATE CUSTARD

Steps:

• Beat the eggs with the salt, half the sugar, the vanilla, and the almond extract.
• Heat together the milk, cream, chocolate, and the remaining sugar on medium-low heat until the chocolate has completely melted. Stir with a whisk to blend.
• Combine the two mixtures and pour into a well buttered baking dish. Place the dish in a pan of hot water and bake at 325 degrees F for 1 hour: a knife inserted in the center should come out clean.
• Cool in the baking dish, then unmold and chill in the refrigerator. Serve this amazing concentration of chocolate with great quantities of sweetened whipped cream.

CHOCOLATE CUSTARD

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.

CHOCOLATE CUSTARD CUPS

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.