Baked Chocolate Custard Food

RICH CHOCOLATE BAKED CUSTARD

Steps:

• Lightly grease a 1 quart baking dish or 4 ramekins.
• Preaheat oven to 325 degrees F.
• Fill a 9x13 pan with 1 inch hot water and put it in the oven.
• Beat the eggs just enough to blend.
• Stir in the sugar, cocoa, and salt.
• Slowly add the hot milk, stirring constantly.
• Stir in the vanilla.
• Pour into the baking dish or ramekins and place in the pan with hot water.
• Bake 55-60 minutes until a knife comes out clean.
• It will firm up as it cools.

CHOCOLATE SPONGE WITH HOT CHOCOLATE CUSTARD

Steps:

• Cover the dates with boiling water and set aside to soften for 30 mins.
• Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
• Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
• In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
• Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it's all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
• Cut the warm cake into slabs and pour over the hot chocolate custard to serve.

EASY CHOCOLATE CUSTARD

Steps:

• Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
• Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
• Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
• Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.

CHOCOLATE CUSTARD

Steps:

• Preheat your oven to 300 degrees F. Fill a kettle with water and boil the water, turning the heat off when the water has boiled.
• In a small saucepan over medium heat, bring the milk to a simmer. Add the chocolate and the sweetener. Reduce the heat to low. Whisk until the chocolate and sweetener melt completely and the mixture is smooth. Remove from heat and allow to cool a couple of minutes.
• In a medium bowl, whisk together the egg yolks and vanilla. Pour a tablespoon of the chocolate mixture into the egg mixture, whisking vigorously. Keep pouring the chocolate mixture into the egg mixture, very slowly, constantly whisking. This technique is called tempering and it helps make sure the eggs won't turn into scrambled eggs.
• Place four (4 oz) ovenproof ramekins in a rimmed baking dish. Pour the custard mixture (ideally through a strainer) into a measuring glass (just in case you have a few bits of cooked eggs in there). Pour the mixture into the ramekins. Pour the still-hot water that you had previously boiled into the pan so it comes halfway up the sides of the ramekins. This hot water bath insulates the custard from the direct heat of the oven and promotes even cooking, so the edges won't overcook before the center is done.
• Bake the chocolate custard, uncovered, until set, 25-30 minutes. Carefully remove the ramekins from the pan (they'll be very hot), place them on a cooling rack, and allow them to cool to room temperature for about 30 minutes. Cover and refrigerate the custard for at least 1 hour before serving.

CHOCOLATE CUSTARD CUPS

Steps:

• Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
• Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
• Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
• Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.

HOW TO MAKE CHOCOLATE CUSTARD FROM SCRATCH

Steps:

• To begin preparing homemade chocolate custard from scratch you must dilute the cornflour. To do this, grab a glass, add the two eggs and a little milk and mix. When well blended, introduce the flour and stir until dissolved and all remaining ingredients are well integrated. Leave this mixture for a moment. If you want, you can also use soy milk.
• Now take a saucepan, add the rest of the milk and the chocolate and heat it over medium heat. You can also use solid cocoa powder in tablets. Melt the chocolate first so it is easier to mix the remaining ingredients. Stir it with a wooden spoon or other utensils suitable for high temperatures.
• Once the chocolate has melted, add the liquid cream, the sugar and the mix of flour you prepared in step 1. Continue stirring until a thick and creamy dough forms. If you want, you can add a teaspoon of vanilla extract to flavor your homemade chocolate custard.
• When the dough has reached the optimum texture, remove from heat and start filling the molds. If you do not have molds for custard do not worry, you can use glasses or cups. Empty the entire mixture into glasses or molds and allow it to come to room temperature before placing it in the fridge.
• After a few minutes, when the chocolate custard has cooled a bit, put it in the refrigerator and leave it between 2 and 3 hours. After the time has passed, you can serve and eat. If you want, you can add a few chocolate chips over as a decoration, whole cookies or whipped cream. As you can see, preparing homemade chocolate custard from scratch is very easy and the result is really delicious. If you like custard we recommend you take a look at how to make custard in the microwave, how to make flan or how to make a Spanish San Marcos cake.

CHOCOLATE CUSTARD

Steps:

• Preheat oven to 320 degrees F.
• Melt chocolate over low heat.
• In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
• In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
• In a large bowl, whisk together the egg yolks, egg, and remaining ¼ cup sugar for 1 minute, or until the mixture is blended well.
• Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
• Spoon off the froth and pour into six 5-ounce custard cups.
• Cover cups with foil.
• Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
• Bake for 20-25 minutes, or until just set.
• Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
• Chill 3 hours and garnish with a dollop of whipped cream, if desired.

CHOCOLATE-MIXED BERRY BAKED CUSTARD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Use 1 tablespoon butter to grease a 9x13-inch pan.
• Scatter thawed berries and chopped dark chocolate evenly over the bottom of the pan. Set aside.
• Whisk together flour, sugar, cocoa powder, salt, and cinnamon in a large bowl until thoroughly combined. Add in eggs, and whisk until mixture is smooth and free of lumps. Mix in 2 tablespoons melted butter, vanilla, and almond extracts. Gradually pour in milk and heavy cream, whisking constantly, until incorporated. Pour batter over berries and chocolate in the prepared pan.
• Place pan into the preheated oven and bake until the center is just set and sides are slightly puffed, about 25 minutes. Can be eaten immediately, cooled slightly, or at room temperature, as desired. Sprinkle generously with powdered sugar before serving.

BAKED CHOCOLATE CUSTARD

Steps:

• Preheat the oven to 325F.
• Grease bottoms and sides of 8 6-ounce ramekins and place them in a large baking dish.
• Heat milk and cream in a saucepan over medium heat until almost boiling.
• Remove from heat and add chocolate; let stand for 30 seconds; whisk until smooth.
• Combine eggs, egg white, sugar and vanilla in a large bowl.
• Whisk until slightly thickened; slowly add hot chocolate mixture to egg mixture, whisking continuously.
• Divide mixture among ramekins.
• Add enough hot water to come halfway up the sides of the ramekins.
• Bake in oven for 20-25 minutes or until edges are set but centres still quiver slightly.
• Do not overbake.
• Remove ramekins from water bath and cool on rack for 30 minutes.
• chill for at least 3 hours before serving.

BAKED CUSTARD

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

GRANDMA'S CHOCOLATE CUSTARD PIE

Steps:

• Mix sugar, flour, and cocoa powder together in a bowl until well combined.
• Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
• Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
• Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
• Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

BAKED CUSTARD RECIPE {EASY AMISH RECIPE}

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds.
• Add the sugar, salt and vanilla. Whisk gently until mixed.
• Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.
• Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.**
• Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
• Beat with a hand mixer for 20-30 seconds.
• Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins.
• Place the ramekins in a 10x15" baking pan with sides about as tall as the ramekins.
• Sprinkle nutmeg overtop the custard.
• Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave.
• Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
• Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.
• Serve cold or warm as desired, with whipped cream.
• Refrigerate any leftovers.

CHOCOLATE CUSTARD TART

Steps:

• For the Dough: Sift dry ingredients. Cream butter and sugar until fluffy, then add egg. Add dry ingredients until combined. Shape into a ball, cut in half, wrap in plastic and chill one hour (extra dough half can be frozen.) Roll out dough to 13-inch circle and chill one hour. Fit into 9-1/2 inch tart pan (removable bottom works well) and freeze 15 minutes. Bake at 350F for 20 minutes until the dough puffs up. Flatten the bottom with a measuring cup, pressing all around. Bake another 20 minutes until crisp. Cool.
• For the custard: Preheat oven to 250°F Heat cream, milk and sugar. Pour over chocolate 1/3rd at a time, stirring. Beat egg in a separate bowl and whisk in 1/4 of the cream mixture. Whisk egg mix into remaining cream mix. Tap to get rid of extra bubbles. Pour into shell. Bake 40 minutes, rotating pan once. Custard should be set at edges and still jiggly in the center.
• Serve with whipped cream.

CHOCOLATE CUSTARD TART

Steps:

• Dough: Sift the flour with the cocoa and salt. Cream the butter and sugar in the bowl of a mixer fitted with a paddle on low speed until fluffy.
• Add the egg, and mix just until incorporated. Add the dry ingredients, and mix until a dough forms. Shape into a ball, cut in half, flatten both halves, wrap each in plastic, and chill for at least 1 hour.
• Working quickly, roll out one of the dough balls on a large piece of lightly floured parchment paper to form a 13-inch circle about 1/8 inch thick.
• Place the parchment on a baking sheet, cover the dough with plastic, and chill it for at least 1 hour. Keep the remaining dough in the freezer for another tart.
• Preheat the oven to 350 degrees.
• Carefully fit the dough into a 9½-inch tart shell with a removable bottom, taking care not to stretch or pinch it. Freeze the dough for at least 15 minutes.
• Bake the crust until it puffs, about 10 to 15 minutes. Flatten the base by pressing it down with a measuring cup, then continue baking until the crust is crisp, about 10 to 15 minutes more. Set aside to cool.
• Chocolate Custard: Preheat the oven to 250 degrees. Place chocolate in a bowl. Bring the cream, milk, and sugar to a boil in a saucepan.
• Add the mixture, a third at a time, to the chocolate, stirring each addition until combined. (If it's added all at once, the chocolate will become grainy.) Beat the egg in a large bowl.
• Whisk in a quarter of the chocolate-milk mixture until just combined, and add to the remaining chocolate. (Do not whisk hard.).
• Tap the bowl to get rid of any air bubbles. Pour the custard into the baked tart shell, filling it to the top.
• Bake for 20 minutes, rotate front-to-back, and bake for another 20 minutes or until the custard is set around the edges but jiggly in the center. Serve with brandy whipped cream.

SOKOLATINA - CHOCOLATE CUSTARD CAKE

Steps:

• Add the flour and cocoa to a mixing bowl, and stir to combine. Set aside.
• Preheat oven to 180°C / 356°F.
• Place the eggs in your electric mixer's bowl. With the whisk attachment on, start beating over medium-high speed. Start adding the sugar, by dusting one tablespoon at a time into the eggs. If you toss the sugar all in at once the eggs won't get as foamy as we want them to get.
• Once you've incorporated all of the sugar into the eggs, keep beating until they get whitish in color, very foamy, and thickened. It takes about 10 minutes overall for the eggs to get to that stage.
• Then turn off your mixer and using a pastry spatula and a flour sifter (I prefer using one of these as it's much easier) start incorporating the flour and cocoa mixture into the eggs. Add 1-2 tablespoons at a time into the sifter, dust them into the eggs. Then give a very gentle-overlapping stir with the pastry spatula, to help the flour mixture combine, without pressing the air out of the eggs. Keep doing this until all of the flour mixture gets combined with the eggs. The mixture should look like a chocolate mousse.
• Grease a 35 x 25 x 8 cm pan (15 x 10 x 3-inch) with a bit of vegetable oil all over, or cooking spray.
• Transfer the cake batter into the pan and spread gently with the pastry spatula.
• Bake for 15 minutes. Do not open the oven in the first 10 minutes because the cake will collapse. You may prick the cake with a knife to check if it's baked after the first 10-12 minutes of baking. If it comes out clean, remove it from the oven and let the cake rest at room temperature. NOTE: Since this is a very soft sponge cake, it is best to make this cake 1 day before using it. This way it is much easier to handle and work with. Otherwise, let the cake rest for at least 8 hours before assembling it with the cream.
• Keep 500 ml out of the 2 liters of milk, into a mixing bowl and combine with the cornstarch and cocoa powder using a hand whisk.
• Add the remaining 1,5 liters of milk into a large cooking pot along with the sugar and vanilla extract. Heat this mixture over medium-high heat. Stir to help the sugar to dissolve.
• Once the milk gets to a steamy hot point (just before boiling) start pouring the milk-cocoa-cornstarch mixture into the milk while stirring constantly with a whisk. Keep stir occassionally until the cream starts to thicken. It takes about 1-2 minutes from the time you see bubbles forming on the surface of the cream.
• Remove from heat and transfer the cream into a large mixing bowl. Take a piece of plastic wrap and press it on the cream in order to cover it. This will prevent skin from forming on the surface of the cream. Let the cream cool down for at least 2 hours at room temperature.
• NOTE: If you are making the cream the day before then let it cool completely at room temperature and then refrigerate. When it's time to assemble the cake, take the cream out of the fridge and work it either with a hand whisk or electric mixer over low speed for a few minutes. Because the cream will thicken when refrigerated, this will help make it smooth and creamy again, so you can easily spread it on the cake.
• Pour the heavy whipping cream in your electric mixer's bowl and with the whisk attachment on, start beating first on low speed and gradually raise to medium speed. Slowly add the sugar 1 tablespoon at a time. Once the cream starts to get a bit thicker start adding the cocoa in bits at a time. Once the cream gets really thick to the point you see traces of the whisk on the surface of the cream, turn the mixer off and place the bowl in the fridge while you start assembling the cake.
• Turn the cake pan on your kitchen counter or working surface and pat a bit if needed for the cake to come out of the pan.
• With a large chef's knife or a cake knife, slice the cake in half.
• Take the first piece and place it back in the pan. Spread almost 2/3 of the custard cream evenly all over. Then cover with the remaining half of the cake. Press it lightly to stick together.
• Spread the remaining custard cream all over. Then take the whipping cream out of the fridge and spread 2/3 of it over the custard cream. Smooth the surface with a spoon or icing spatula. Save the remaining whipping cream in the fridge to decorate on top.
• In a saucepan add the butter and cocoa. Heat over low heat and stir until the butter has melted. Remove from heat and stir in the honey. Wait for 2 minutes for the mixture to become warm (not too hot) and then pour all over the cake. Spread carefully with a spoon wherever needed.
• Refrigerate the cake for about 1 hour for the glaze to set. Then cut and divide into 20 square pieces. Add the remaining whipping cream into a piping bag and decorate each piece on top. Ready to serve!

BAKED CHOCOLATE CUSTARD

Steps:

• Preheat the oven to 150°C. Grease 4 small ramekins or 2 medium ovenproof dishes withnonstick spray. Line a deep ovenproof dish with a clean tea towel and put theprepared ramekins or dishes on top. 1. Slowly heat the cream and milk in a saucepan until on thebrink of boiling. Remove from the heat. 2. Beat the egg yolks, sugar, cocoa and salt together untiljust mixed. Add the warm cream mixture to the egg mixture a spoonful at a timewhile beating continuously. 3. Transfer the entire mixture back to the saucepan and heatover low heat, stirring continuously with a wooden spoon. Don't let the mixtureboil over. 4. Stir for 5-7 minutes or until the custard thickensslightly. Remove from the heat and pour into the prepared ramekins or ovenproofdishes. 5. Pour a kettleful of hot water into the large ovenproofdish with the tea towel and put in the oven. Bake for 30 minutes or until thecustard has set but is still wobbly in the middle. 6. Remove from the oven and let the custard cool. Chill inthe fridge for 1-2 hours or until completely set. 7. To serve spreadthe melted chocolate (if using) over the custard and garnish with pomegranateseeds or berries (if using). The custard can also be enjoyed on its own.

CHOCOLATE CUSTARD RECIPE

Steps:

• Heat all but 2 tbsp of the milk in a medium-sized non-stick pan.
• Sift the cocoa, sugar and cornflour into a heatproof bowl.
• Add the yolks and reserved milk then stir to make a thick, smooth paste.
• Stir in the hot milk then pour the mixture back into the pan and stir gently over a low heat until the custard thickens.
• Don't let the mixture boil or the eggs will scramble.
• Pour into a jug and serve hot with the pudding.

CHOCOLATE CUSTARD PIE

Steps:

• Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
• Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
• Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
• Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
• Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
• Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
• Just before serving, top pie with whipped cream.

BAKED CHOCOLATE CUSTARD

Steps:

• Preheatthe oven to 150°C. Grease 4 small ramekins or 2 medium ovenproof dishes with non-stickspray. Line a deep oven-proof dish with a clean tea towel and put the prepared ramekinsor dishes on top.1. Slowlyheat the cream and milk in a saucepan until on the brink of boiling. Re-movefrom the heat.2. Beatthe egg yolks, sugar, cocoa and salt together until just mixed. Add the warm creammixture to the egg mixture a spoonful at a time while beating continuously.3. Transferthe entire mixture back to the saucepan and heat over low heat, stirring continuouslywith a wooden spoon. Don't let the mixture boil over.4. Stirfor 5-7 minutes or until the custard thickens slightly. Re-move from the heat andpour into the prepared ramekins or ovenproof dishes.5. Pour akettle full of hot water into the large ovenproof dish with the tea towel and putin the oven. Bake for 30 minutes or until the custard has set but is still wobblyin the middle.6. Removefrom the oven and let the custard cool. Chill in the fridge for 1-2 hours or untilcompletely set.7. Toserve: Spread the melted chocolate (if using) over the custard and garnish with pomegranateseeds or berries (if using). The custard can also be enjoyed on its own.

CHOCOLATE HOT CROSS BUN BREAD & BUTTER PUDDING

Steps:

• Put the cream, milk, 100g of the dark chocolate, the cocoa powder, sugar, vanilla and a pinch of salt in a saucepan over a low-medium heat and whisk until the mixture is smooth and fully combined. Pour into a large bowl to cool slightly.
• Meanwhile, split the hot cross buns and spoon 1 tsp chocolate spread over the base of each, then sandwich with the bun tops. Arrange the buns in a 5cm-deep, 30 x 20cm baking dish in a single layer, then sprinkle over the rest of the chopped dark chocolate.
• When the chocolate cream mixture has cooled to room temperature, whisk in the eggs. Slowly pour this custard over the hot cross buns, then cover and chill for 1 hr until some of the custard has been absorbed by the buns.
• Heat the oven to 180C/160C fan/gas 4. Bake for 40-45 mins until the top is golden and the custard is gently set. Leave to stand for 5 mins, then serve with ice cream, if you like.