Baked Chocolate Custard

Sally, better known by bloggers as my custard pie is someone I follow on a regular basis. She lives in Dubai (where I have been) and spends her holidays in Devon, an area of England I love and would move to tomorrow if I had to. This month she is hosting Meeta’s Monthly Mingle. Her challenge – make custard – how apt is that! And so for the challenge I made baked chocolate custard.

I have made all sorts of custards as you need them for ice cream and for crème brûlée as well as for our traditional bobotie. You even need to make a custard to fill profiteroles. I decided to really challenge myself and turned to my trusty Larousse for help. I chose to make a custard I had never tried before, and so a baked custard was the dish I decided to try. This is a cold custard that takes very little effort to make. I am surprised I have not made this before as it is so good. It should be a dessert everyone has up their sleeve for hot summer evenings and fancy dinner parties.

Baked Chocolate Custard
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Baked Chocolate Custard

Recipe Category: Dessert
Makes enough for: 6 people
All Rights Reserved: from Larousse Gastronomique page 346


  • 100 g dark chocolate
  • 515 mls milk
  • 6 eggs
  • 100 g fructose


  • preheat the oven to 180° Celsius
  • over a bain marie, melt the chocolate with 15mls milk
  • when smooth, add to a sauce pan with 500mls milk
  • bring to the boil and remove from the heat
  • whisk the eggs and fructose until pale and thick
  • gradually add the milk, whisking all the time
  • strain into a pouring jug
  • place 6 large ramekins into a bain marie
  • pour in the custard
  • bake for 25 minutes
  • take the ramekins out of the bain marie and leave to cool
  • chill well before serving

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