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.
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Units: US | Metric
- 1Preheat oven to 320 degrees F.
- 2Melt chocolate over low heat.
- 3In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
- 4In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
- 5In a large bowl, whisk together the egg yolks, egg, and remaining ¼ cup sugar for 1 minute, or until the mixture is blended well.
- 6Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
- 7Spoon off the froth and pour into six 5-ounce custard cups.
- 8Cover cups with foil.
- 9Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
- 10Bake for 20-25 minutes, or until just set.
- 11Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
- 12Chill 3 hours and garnish with a dollop of whipped cream, if desired.
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Nutritional Facts for Chocolate Custard
Serving Size: 1 (133 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 323.0
- Calories from Fat 230
- Total Fat 25.6 g
- Saturated Fat 14.4 g
- Cholesterol 292.9 mg
- Sodium 59.6 mg
- Total Carbohydrate 20.8 g
- Dietary Fiber 2.3 g
- Sugars 12.9 g
- Protein 7.9 g