Chocolate Custard

READY IN: 40mins
Recipe by evelyn/athens

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.

Top Review by ellie_

This is a wonderful pudding/custard that we all enjoyed. I used intant de-caf coffee instead of the expresso powder but I don't think it made any difference in the taste. I cooked the custard in a a one-quart casserole dish (instead of individual custards) and cooked it for about one hour instead of the time stated in the recipe but it came out perfect. Next time I will try it with custard cups instead. Thanks Evelyn for posting this keeper custard recipe.

Ingredients Nutrition

Directions

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

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