Chocolate Custard Cups
- 1 1/2 cups half-and-half
- 1 teaspoon pure vanilla extract
- 3 large egg yolks
- 1/4 cup sugar
- Pinch of salt
- 3 ounces semisweet chocolate, melted
Prep Time15 min
Total Time1 hr
“The custards are based on French pots de creme (“potted custards”), which are baked in individual cups or ramekins. These can be made ahead of time and refrigerated.”
Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.