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Chocolate Lover's Custards Recipe
Chocolate Lover's Custards Recipe photo by Taste of Home

Chocolate Lover's Custards Recipe

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Just one spoonful of this custard, and you’ll be hooked and request it for every special occasion. Smooth and rich in taste, it’s a dessert staple for anyone fond of chocolate.—Lorraine Caland, Thunder Bay, Ontario
TOTAL TIME: Prep: 25 min. Bake: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + chilling
MAKES: 8 servings

Ingredients

  • 2-1/2 cups heavy whipping cream
  • 1/2 cup sugar
  • 5 ounces white baking chocolate, chopped
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 3 ounces bittersweet chocolate, melted
  • 1 ounce white baking chocolate, melted

Nutritional Facts

1 serving equals 519 calories, 43 g fat (25 g saturated fat), 260 mg cholesterol, 57 mg sodium, 32 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a small saucepan, heat cream and sugar until bubbles form around sides of pan. Add white chocolate; stir until smooth. Remove from the heat. In a small bowl, whisk egg yolks; stir a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Stir in vanilla.
  2. Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
  3. Working one at a time, spread bittersweet chocolate over each custard. Immediately place drops of white chocolate over the top and swirl with a toothpick. Refrigerate for 15 minutes or until chocolate is firm. Yield: 8 servings.
Originally published as Chocolate Lover's Custards in Country Woman

Nutritional Facts

1 serving equals 519 calories, 43 g fat (25 g saturated fat), 260 mg cholesterol, 57 mg sodium, 32 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Chocolate Lover's Custards(1)

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MY REVIEW
Reviewed Dec. 31, 2012

yumm- ish coulda be better

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