• 4servings
  • 290minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B6, B12
MineralsZinc, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup milk

  2. 3/4 cup half-and-half

  3. 3 oz. BAKER'S Semi-Sweet Chocolate

  4. 3 egg yolk s

  5. 2 Tbsp. sugar

  6. Boiling water

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 325°F. Place four 6-oz. custard cups in 13x9-inch baking pan; set aside.

  2. PLACE milk, half-and-half and chocolate in medium saucepan. Bring just to boil on medium heat, stirring constantly. Remove from heat; stir until chocolate is completely melted and mixture is well blended. Set aside. Beat egg yolks and sugar in medium bowl with wire whisk until well blended. Gradually add hot milk mixture, beating with wire whisk until well blended after each addition. Pour evenly into custard cups. Place pan in oven. Carefully pour boiling water into pan to come halfway up sides of custard cups.

  3. BAKE 25 to 30 min. or until custards are just set around edges but still soft in centers. Remove cups from pan of water. Cool completely. Cover and refrigerate at least 4 hours before serving. Store leftover custards in refrigerator.


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