Baked Chocolate Custard
Baked Chocolate Custard
Do you like Chocolate? Do you like Custard? Well then, why not combine them together and eat Baked Chocolate Custard instead! Custard is basically a mixture of milk and eggs thickened by gentle heating, however add some cocoa to the mixture and you can enjoy the delicious chocolate flavour as well! I love how custard has that jelly-like, wobbly consistency. So smooth, sweet and delicious!
So what’s the difference between baked custard and the normal pouring variety? Well the custard is pretty much still the same, only difference is that the baked variety has a firm surface layer on the top. Understandably because it has been subjected to temperatures of over a hundred degrees, which some might say is just a tad hot.
Mmmmmm ... its so fun eating dessert out of ramekin dishes too! It’s like serving size for your convenience with the novelty value of smaller serves (even though they aren’t really smaller). I don’t know what it is about miniature foods, but they always taste better than a slice of something larger! So definitely make your baked custard up in small ramekin’s rather than one larger one. I guarantee it will taste better!
Baked Chocolate Custard
Ingredients: 3 eggs, ¼ cup cocoa powder, ½ cup caster sugar, 2 cups milk
Steps: Whisk eggs, sifted cocoa and sugar in a large bowl until well combined. Heat the milk in a small saucepan, then gradually whisk into egg mixture. Pour into 4 x 1 cup ramekin dishes.
Stand dishes in a baking dish with enough hot water to come halfway up the sides of the ramekins. Bake in a moderate oven, 180 degrees Celsius for 25 minutes, then reduce heat to 150 degrees Celsius, and bake for another 20 minutes or until just set. Dust with icing sugar and serve!
Makes 4
I just tried to do this recipe on the stovetop as I don't have a baking dish. It tastes good but the eggs curdled. Do you have any tips about how to prevent this? I prepared the mixture in the same was as for the baked custard, using just warm milk. Then after cooking & stirring for a few minutes I noticed the eggs were setting quite quickly and unevenly, so I took it off the heat and whisked it again, then put it back onto very low heat and stirred until it was thicker. But the end result was as if the eggs had slightly curdled.
Any tips greatly appreciated!
Regards,
Josie