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Dark Chocolate Custard

29 July 2013


This started out as a recipe for chocolate creme brulee…I’ve made enough changes (and skipped the crusty sugar topping part) that I feel this is my own creation. And it is divine and so, so easy.

Dark Chocolate Custard

1 ½ c. whipping cream
½ cup half-and-half
4 oz semisweet chocolate, finely chopped
5 egg yolks
2 tablespoons + 2 teaspoons sugar
Double pinch of salt

Preheat oven to 300.

Bring cream and half-and-half to a boil, whisking constantly so it doesn’t burn. Stir in chocolate and stir until melted and smooth, remove from heat. Whisk yolks, sugar, and salt in a large bowl, temper with chocolate mixture once or twice, and add rest of chocolate, whisking continually. Divide into 4 oz ramekins (you’ll probably need 5 or 6 of them). Place ramekins in 9×13, place in preheated oven, fill 9×13 with water about halfway up the sides of the ramekins. Bake 50-60 minutes. Chill in the fridge 30-40 minutes (still will be warm in the center) or overnight if you prefer a more set, more rich pudding. Serve with whipped cream and strawberries.

  1. HRH permalink
    30 July 2013 5:32 pm

    This looks familiar. And I’m thinking your version is even better. I’m kind of dying just thinking about how delicious this must be.

    • 30 July 2013 5:40 pm

      It was amazing, and set up a lot better than the first time we tried this. (Also? It’s better with a warmish, gooey center than completely chilled…for the record….not that I would know anything about eating chilled chocolate custard with strawberries for breakfast… what? I included fruit!)


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