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Baked chocolate custard

baked chocolate custard

Ingredients 9
Servings 3-4
Time 15 min


  • 250
  • 125
  • 4
    egg yolks
  • 60
  • 60
  • pinch of salt
  • melted chocolate (optional)
  • pomegranate seeds or berries (optional)


Baking: 30 min / Chilling: 1-2 hours or overnight

Preheat the oven to 150°C. Grease 4 small ramekins or 2 medium ovenproof dishes with non-stick spray. Line a deep oven-proof dish with a clean tea towel and put the prepared ramekins or dishes on top.

1. Slowly heat the cream and milk in a saucepan until on the brink of boiling. Re-move from the heat.

2. Beat the egg yolks, sugar, cocoa and salt together until just mixed. Add the warm cream mixture to the egg mixture a spoonful at a time while beating continuously.

3. Transfer the entire mixture back to the saucepan and heat over low heat, stirring continuously with a wooden spoon. Don’t let the mixture boil over.

4. Stir for 5-7 minutes or until the custard thickens slightly. Re-move from the heat and pour into the prepared ramekins or ovenproof dishes.

5. Pour a kettle full of hot water into the large ovenproof dish with the tea towel and put in the oven. Bake for 30 minutes or until the custard has set but is still wobbly in the middle.

6. Remove from the oven and let the custard cool. Chill in the fridge for 1-2 hours or until completely set.

7. To serve: Spread the melted chocolate (if using) over the custard and garnish with pomegranate seeds or berries (if using). The custard can also be enjoyed on its own.



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