Chocolate Custard Cups

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Chocolate Custard Cups

     INGREDIENTS:

  •      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

Servings 4

“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.”

INSTRUCTIONS:

  1. 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.

  2. 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.

  3. 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).

  4. Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.

Adapted from:http://www.marthastewart.com/316301/chocolate-custard-cups