Chocolate Custard Recipe

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Chocolate Custard
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Ingredients:

Directions:

  1. Preheat oven to 320 degrees F.
  2. Melt chocolate over low heat.
  3. In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
  4. In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
  5. In a large bowl, whisk together the egg yolks, egg, and remaining 1/4 cup sugar for 1 minute, or until the mixture is blended well.
  6. Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
  7. Spoon off the froth and pour into six 5-ounce custard cups.
  8. Cover cups with foil.
  9. Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
  10. Bake for 20-25 minutes, or until just set.
  11. Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
  12. Chill 3 hours and garnish with a dollop of whipped cream, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 255.04 Kcal (1068 kJ)
Calories from fat 143.42 Kcal
% Daily Value*
Total Fat 15.94g 25%
Cholesterol 239.5mg 80%
Sodium 112.89mg 5%
Potassium 227.96mg 5%
Total Carbs 20.78g 7%
Sugars 18.19g 73%
Dietary Fiber 0.85g 3%
Protein 10.06g 20%
Vitamin C 0.2mg 0%
Iron 1.6mg 9%
Calcium 112mg 11%
Amount Per 100 g
Calories 169.69 Kcal (710 kJ)
Calories from fat 95.42 Kcal
% Daily Value*
Total Fat 10.6g 25%
Cholesterol 159.35mg 80%
Sodium 75.11mg 5%
Potassium 151.67mg 5%
Total Carbs 13.83g 7%
Sugars 12.1g 73%
Dietary Fiber 0.57g 3%
Protein 6.69g 20%
Vitamin C 0.1mg 0%
Iron 1.1mg 9%
Calcium 74.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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