Baked Chocolate Custards

, from Issue #41. August, 2015
Photography by Manja Wachsmuth.
Baked Chocolate Custards

If using glasses to bake these custards, make sure they are thicker heat-proof type glasses rather than a fine crystal, which could crack in the oven.

Serves: 6


150 ml milk
150 ml cream
150 grams dark chocolate, chopped
2 eggs
2 egg yolks
½ cup caster sugar
½ teaspoon vanilla extract
1 tablespoon coffee liqueur, optional

6 x ½ cup capacity glasses or ramekins


Preheat the oven to 100˚C.

Heat the milk and cream in a saucepan until just below boiling point. Remove from the heat, add the chocolate and whisk until smooth.

Whisk the eggs, egg yolks, caster sugar, vanilla and liqueur in a large bowl until well combined then slowly whisk in the hot chocolate milk. If you add the hot milk too fast the eggs will start to set.

Strain into a large jug and cool until lukewarm.

Divide the custard evenly between glasses or ramekins and place in a deep baking dish. Add enough hot but not quite boiling water to come halfway up the sides of the glasses. This is called a water bath.

Bake uncovered, for 45-50 minutes or until set.

Let the custards cool in the water bath. Remove then cover and refrigerate until well chilled.