Since calories don’t count on Fridays, we decided to go with a dessert and do a Baked Chocolate Custard. When planing for this meal, we decided to have our good friends over, and discovered that one of these wonderful guests is quite picky when it comes to her desserts! Names will not be used…you know who you are Jenn. She will not eat anything white, saucy, or any type of cooked fruit, but she will eat chocolate. Which worked out perfectly since we were making Chocolate Custard. A very simple recipe, most of the ingredients you will find already in your pantry and you’ll be amazed at the results. A few large, white ramekins and some powdered sugar really makes this a presentable dessert without any extra work.
Baked Chocolate Custard
What You Will Need
2 cups milk
1 tsp vanilla
1/8 tsp salt
1/2 chocolate chips
Preheat oven to 325
In a double boiler heat the milk and add the chocolate chips on low heat until the chocolate melts. Cool slightly
The best way to melt chocolate is a double boiler. Don’t have one? Fake it! Take one large pot, filled partly with water, float a smaller pot or pyrex style bowl on top, instant
In another bowl combine the rest of the ingredients and whisk. Slowly bring the egg mixture up to temperature by adding a small ladle of the chocolate mixture to the eggs and whisking constantly so as not to scramble the eggs.
Once all the chocolate and egg mixtures are combined pour into 6 small ramekins or 4 larger ramekins. Place in bake pan.
Boil about 4 cups of water and pour into pan until it reaches 1/2 way up the side of the ramekins.
Bake about around 45 minutes until the center is set.
Let cool and serve with ice cream, whipped cream, or sprinkle a bit of powder sugar on top.
Adapted from Betty Crocker