Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

A creamy baked custard with a coffee kick. These must be chilled for atleast 3 hours before serving.

Ingredients Nutrition

Directions

  1. In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
  2. Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
  3. Remove from heat and stir in chocolate until it is melted.
  4. Preheat oven to 300 degrees F.
  5. Scald the milk.
  6. In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
  7. Whisk in the scalded milk in a stream.
  8. Add the espresso powder, vanilla and a pinch of salt.
  9. Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
  10. Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
  11. Cover pan tightly with foil.
  12. Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
  13. Let them cool completely, uncovered.
  14. Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
  15. Garnish each custard with a rosette of whipped cream.
Most Helpful

5 5

This was a very creamy custard. The only change was a bit less sugar and a bit more coffee. I served it with sweet hazelnut pastry so the bitterness in the custard balanced out the pastry. Made for ZWT 7. Thanks for posting.

I made this and await the results it is chilling in the fridge. made for comfort cafe.

I am not giving a star rating since these turned out kind of chunky and not creamy BUT it was my first time making a custard this way and having a custard done in the oven so have nothing to compare it with so could just be the chef's fault LOL. The flavour is AWESOME so that would get a 5 star rating . made for Comfort Cafe recipe of the day