Need menu inspiration for your wedding day? Try this Baked Chocolate Custard as a decadent dessert to finish your night from our favourite foodie title Dish Magazine. Dish have also just launched a new app. It's just $6.49 an issue and it can be accessed from the comfort of your own couch!
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.
150 grams dark chocolate, chopped
2 egg yolks
1/2 cup caster sugar
1/2 teaspoon vanilla extract
1 tablespoon coffee liquer, optional
6 x 1/2 cup capacity glasses or ramekins
1. Preheat the oven to 100 degrees celsius.
2. Heat the milk and cream in a saucepan until just below boiling point. Remove from the heat, add the chocolate and whisk until smooth.
3. Whisk the eggs, egg yolks, caster sugar, vanilla and liquer 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.
4. Strain into a large jug and cool until lukewarm.
5. 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.
6. Bake uncovered, for 45-50 minutes or until set.
7. Let the custards cool in the water bath. Remove then cover and refrigerate until well-chilled. Serve with biscotti. Serves 6
Recipe by Claire Aldous