Dark Chocolate Custard
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.
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heidikins cooks 
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.
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!)
xox