• 6servings
  • 210calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 ounce(s) (3 squares) semisweet chocolate

  2. 2 1/2 cup(s) milk

  3. 2 large eggs

  4. 2 large egg yolks

  5. 1/4 cup(s) sugar

  6. 1 teaspoon(s) vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In 3-quart saucepan, heat chocolate and 1/4 cup milk over low heat, stirring frequently, until chocolate is melted, remove from heat. In 2-quart saucepan, heat remaining 2 1/4 cups milk to boiling over medium-high heat, stir into chocolate mixture. In large bowl, whisk eggs, egg yolks, sugar, and vanilla until well blended. Gradually whisk in chocolate mixture. Pour evenly into six 6-ounce ramekins or custard cups. Place ramekins in roasting pan, place in oven.

  2. Carefully pour boiling water into roasting pan to come halfway up sides of ramekins. Cover roasting pan with foil, crimping edges loosely. Bake custards 30 to 35 minutes, until knife inserted halfway between edge and center of custard comes out clean.

  3. Remove foil, remove ramekins from roasting pan. Cool on wire rack. Refrigerate 3 hours, or until well chilled. Serve custards in ramekins.


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