Baked Chocolate Custards
Photography Manja Wachsmuth.
If using glasses to bake these custards, make sure they are thicker heat-proof type glasses rather than a fine crystal, which could crack in the oven.
Serves: 6
INGREDIENTS
150 ml milk
150 ml cream
150 grams dark chocolate, chopped
2 eggs
2 egg yolks
½ cup caster sugar
½ teaspoon vanilla extract
1 tablespoon coffee liqueur, optional
6 x ½ cup capacity glasses or ramekins
METHOD
Preheat the oven to 100˚C.
Heat the milk and cream in a saucepan until just below boiling point. Remove from the heat, add the chocolate and whisk until smooth.
Whisk the eggs, egg yolks, caster sugar, vanilla and liqueur in a large bowl until well combined then slowly whisk in the hot chocolate milk. If you add the hot milk too fast the eggs will start to set.
Strain into a large jug and cool until lukewarm.
Divide the custard evenly between glasses or ramekins and place in a deep baking dish. Add enough hot but not quite boiling water to come halfway up the sides of the glasses. This is called a water bath.
Bake uncovered, for 45-50 minutes or until set.
Let the custards cool in the water bath. Remove then cover and refrigerate until well chilled.
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