Baked chocolate custard pots recipe
information
Calories per serving 205.
ingredients
2 eggs plus 1 egg yolk
300 ml (10 fl oz) skimmed milk
50 g (1 3/4 oz) plain chocolate with 7O% cocoa solids
25 g (1 oz) cocoa powder
25 g (1 oz) caster sugar
300 ml (10 fl oz) skimmed milk
50 g (1 3/4 oz) plain chocolate with 7O% cocoa solids
25 g (1 oz) cocoa powder
25 g (1 oz) caster sugar
method
1. Preheat the oven to Gas Mark II150 g°C/fan oven I 30°C. Half fill a roasting tin with boiling water.
2. Place the eggs and egg yolk in a bowl with the milk and beat well. Strain the mixture into a clean saucepan and heat very gently - do not boil, it just needs to get warm. Remove from the heat.
3. Grate the chocolate over the egg mixture and sift in the cocoa powder Add the sugar and whisk well.
4. Pour the chocolate mixture into four individual ramekin dishes.
5. Place the dishes in the roasting tin. Bake in the oven for I hour until the custards have set.
6. Allow to cool and then chill for 2 hours.
2. Place the eggs and egg yolk in a bowl with the milk and beat well. Strain the mixture into a clean saucepan and heat very gently - do not boil, it just needs to get warm. Remove from the heat.
3. Grate the chocolate over the egg mixture and sift in the cocoa powder Add the sugar and whisk well.
4. Pour the chocolate mixture into four individual ramekin dishes.
5. Place the dishes in the roasting tin. Bake in the oven for I hour until the custards have set.
6. Allow to cool and then chill for 2 hours.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
