Baked chocolate custard in ghoulish cauldrons is a fun treat for this Halloween. I love baked custard, and they are actually easy to make. I found these great Emile Henry ramekins that are a dark gray that is fantastic for this. But you can use any ramekins, and they still look amusing. I think that baked custard is a lost dessert that should make a comeback. The invention of the instant pudding has unfortunately put these simple but delicious desserts on the back burner. Cooked pudding and baked custard in little ramekins are a great childhood memory. Other than the immediate satisfaction of how quick instant pudding is, a cooked pudding or custard is a much richer and rewarding treat.
Yes, you have to chill or at least let a baked custard cool before indulging. But you will be rewarded with a fantastic treat that you will never get with the texture and chemicals from the instant pudding.
To make a baked custard, the batter comes together really quickly. The key to having a great smooth custard is to bake the ramekins in a hot water bath. The water bath lets the custards bake at an even temperature. Place the empty ramekins in a larger pan, fill the cups with the custard batter and then pour hot water around them being careful not to get any water into the filled ramekins. Then you bake them at a low temperature for a longer period to cook them gently. Be careful when you remove them from the water bath after cooking as they can easily slip from the potholders.
To make the eyes, it is the easiest thing in the world. Slice large marshmallows into thin slices and press a chocolate chip for the pupil into the center of each slice. It is a great and easy way to make these chocolate custards as well as fun and festive for Halloween. Next week, I will post an adult Halloween fun idea that will be great for entertaining when we can finally and safely get back to our fun Halloween festivities.
As always, please stay safe and think of others in your choices of where and whom you gather. Have a great week.
- 3 oz dark or semisweet chocolate chopped or chocolate chips
- 3 large eggs
- 1 ½ cups whole milk
- ½ cup sugar
- 1 teaspoon vanilla
- 1 pinch salt
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Preheat the oven to 325°
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Place 4 4-5 oz ramekins into a shallow baking pan large enough for you to pour water into. A 9 x 9 inch is perfect.
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Place the chocolate into a small bowl or measuring cup.
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Heat ¾ cup of milk in the microwave to very hot but not boiling. Be careful. If you go too far, the milk will boil over.
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Pour the hot milk over the chocolate and let sit for a minute to melt. Stir the mixture until all the chocolate has melted.
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In a medium bowl, beat the eggs with the sugar until well combined. Beat in the remaining ¾ cup milk.
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Stir in the warm chocolate and milk mixture into the beaten egg mixture.
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Pour the custard into the ramekins, being careful not to get the custard mixture into the surrounding pan.
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Place the pan into the preheated oven. Pour hot water from a kettle or very hot tap water carefully around the ramekins coming about halfway up the sides of the filled custard cups.
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Bake the custards for 40 minutes or until the custards are just barely jiggly in the centers.
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Carefully remove the pan from the oven and then carefully remove the hot custard cups from the water bath.
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Let cool for 30 minutes.
The custards can be eaten warm or chilled for several hours.
To make the ghoulish eyes, you will need 2 – 3 large marshmallows. Slice them thin, 2 per custard, and press 1 chocolate chip, flat bottomed side up, into the center of each slice. Place them onto the custards and enjoy.
