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Baked Custard

Baked Chocolate Custard

Baked chocolate custard in ghoulish cauldrons is a fun treat for this Halloween or any warm winters night as a fantastic old-fashioned treat.
Course Dessert
Cuisine American
Keyword chocolate, custard baked, egg custard, halloween
Servings 4 servings

Ingredients

  • 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

Instructions

  1. Preheat the oven to 325°
  2. 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.
  3. Place the chocolate into a small bowl or measuring cup.
  4. 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.
  5. Pour the hot milk over the chocolate and let sit for a minute to melt. Stir the mixture until all the chocolate has melted.
  6. In a medium bowl, beat the eggs with the sugar until well combined. Beat in the remaining ¾ cup milk.
  7. Stir in the warm chocolate and milk mixture into the beaten egg mixture.
  8. Pour the custard into the ramekins, being careful not to get the custard mixture into the surrounding pan.
  9. 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.
  10. Bake the custards for 40 minutes or until the custards are just barely jiggly in the centers.
  11. Carefully remove the pan from the oven and then carefully remove the hot custard cups from the water bath.
  12. Let cool for 30 minutes.

Recipe Notes

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.