Baked chocolate custards
Indulge in these decadent Baked Chocolate Custards! Made with creamy light sour cream, rich dark chocolate, and a hint of vanilla, this easy-to-follow recipe offers a luscious dessert that's perfect for any occasion. Enjoy a smooth, velvety texture and a touch of sweetness in every spoonful!
- 02 May 2024
- Cook time 50 min
- Prep time 5 min
- 4 Servings
- 6 Ingredients
Baked chocolate custards are a delectable and creamy dessert perfect for chocolate lovers. Combining the richness of dark chocolate with the smoothness of custard, this treat is sure to impress. With simple ingredients and straightforward steps, you’ll have a dessert that feels gourmet but is easy to prepare at home.
Ingredients:
Instructions:
- Preheat your oven to 325°F (160°C).
- Prepare a baking dish or roasting pan large enough to hold six 6-ounce ramekins. Set aside.
- In a medium saucepan, combine the milk and light sour cream.
- Heat the mixture over medium heat, stirring occasionally, until it just starts to simmer. Do not let it boil.
3. Melt the Chocolate:
- Add the chopped dark chocolate to the hot milk and sour cream mixture.
- Stir continuously until the chocolate is completely melted and the mixture is smooth and uniform.
- Remove the saucepan from the heat.
- In a mixing bowl, whisk together the egg yolks and brown sugar until the mixture becomes pale and slightly thickened.
- Slowly pour a small amount of the hot chocolate mixture into the egg yolk mixture while whisking constantly to temper the yolks. This prevents them from curdling.
- Gradually add the rest of the chocolate mixture to the egg yolk mixture, whisking continuously to combine.
6. Add Vanilla Extract:
- Stir in the vanilla extract until fully incorporated.
- For an extra smooth texture, strain the custard mixture through a fine-mesh sieve into a large measuring cup or another bowl.
- Evenly divide the custard mixture among the six ramekins.
- Place the filled ramekins in the prepared baking dish.
- Pour hot water into the baking dish, being careful not to splash water into the ramekins, until the water reaches about halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the preheated oven.
- Bake for 30-35 minutes, or until the centers of the custards are just set and still slightly jiggly.
- Remove the ramekins from the water bath and set them on a wire rack to cool to room temperature.
- Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
- Serve the baked chocolate custards chilled. Optionally, you can garnish with a dollop of whipped cream, chocolate shavings, or a dusting of cocoa powder before serving.
Tips:
- Ensure that you temper the egg yolks properly by gradually mixing them with the warm milk to avoid curdling.
- Strain the custard mixture before pouring it into the ramekins to remove any lumps for a smoother texture.
- Place the ramekins in a water bath while baking to prevent the custards from drying out and to cook them evenly.
- Allow the custards to cool to room temperature before refrigerating for at least 2 hours to help them set properly.
By following this recipe, you’ll create silky and indulgent baked chocolate custards that will delight your taste buds. Perfectly balanced and not overly sweet, these custards are an ideal dessert for any occasion. Enjoy the process of creating them, and savor every rich, creamy bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 3.16g | 8% |
| Sugar 30g | 29% |
| Fat | |
| Fat 24g | 28% |
| Saturated 6g | 19% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 160mg | 29% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 0.13mg | 1% |
| Vitamin B6 0.11mg | 7% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.94ug | 39% |
| Vitamin C 0.52mg | 1% |
| Vitamin E 1.14mg | 8% |
| Vitamin K 0.47ug | 0% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 4.09mg | 37% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 260mg | 8% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 88mg | 6% |
| Zinc, Zn 0.94mg | 9% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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