Double Deck Chocolate Custards Food

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RICH CHOCOLATE BAKED CUSTARD



Rich Chocolate Baked Custard image

Creamy chocolate custard...Mmmm! This recipe makes me think of my mom-it's her kind of comfort food. This is another recipe that can easily be made dairy free and I've done it successfully.

Provided by Kaarin

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 eggs
1/4 cup sugar
1/4 cup unsweetened cocoa
1/8 teaspoon salt
1 1/2 cups milk, very hot (or regular soy milk)
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 158, Fat 6.5, SaturatedFat 3.3, Cholesterol 105.8, Sodium 154.3, Carbohydrate 20.2, Fiber 1.8, Sugar 12.8, Protein 7.2

CHOCOLATE CUSTARD



Chocolate Custard image

Make and share this Chocolate Custard recipe from Food.com.

Provided by Chriztie1502

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

4 large eggs
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups evaporated milk
1 cup cream
3 1/2 ounces unsweetened chocolate
butter

Steps:

  • Beat the eggs with the salt, half the sugar, the vanilla, and the almond extract.
  • Heat together the milk, cream, chocolate, and the remaining sugar on medium-low heat until the chocolate has completely melted. Stir with a whisk to blend.
  • Combine the two mixtures and pour into a well buttered baking dish. Place the dish in a pan of hot water and bake at 325 degrees F for 1 hour: a knife inserted in the center should come out clean.
  • Cool in the baking dish, then unmold and chill in the refrigerator. Serve this amazing concentration of chocolate with great quantities of sweetened whipped cream.

Nutrition Facts : Calories 313.7, Fat 21.2, SaturatedFat 12.4, Cholesterol 150.3, Sodium 162.6, Carbohydrate 27.6, Fiber 2.1, Sugar 19.2, Protein 8.1

CHOCOLATE CUSTARD



Chocolate Custard image

If you've never made homemade custard/pudding, you're going to be stunned at the difference in taste with store-bought. Once made, these delicious custards need to be refrigerated for atleast 3 hours before serving.

Provided by evelynathens

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3 ounces best-quality semisweet chocolate, chopped coarse
3/4 cup heavy cream
1 1/4 cups milk
6 tablespoons sugar
1 1/2 teaspoons instant espresso powder
6 large egg yolks
1 large whole egg
whipped cream (optional)

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.

DOUBLE CHOCOLATE CRUMBLE BARS



Double Chocolate Crumble Bars image

Make and share this Double Chocolate Crumble Bars recipe from Food.com.

Provided by Candace Michelle

Categories     Bar Cookie

Time 35m

Yield 48 bars, 48 serving(s)

Number Of Ingredients 13

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped pecans
2 tablespoons unsweetened cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups miniature marshmallows
6 ounces semi-sweet chocolate chips
1 cup peanut butter
1 1/2 cups crispy rice cereal

Steps:

  • In a large mixing bowl, cream butter and sugar until smooth. Blend eggs and vanilla.
  • Stir together flour, pecans, cocoa, baking powder, and salt. Gradually add dry ingredients to the creamed mixture; blend well.
  • Spread batter in a greased 13x9 in baking pan. Bake at 350 for 15-20 min until light brown.
  • Sprinkle marshmallows evenly over top. Bake 3 minutes. Cool pan on a wire rack.
  • In a small saucepan, melt chocolate chips and peanut butter over low heat, stirring constantly. Stir in cereal. Spread evenly over top of cooled crust. Refrigerate until firm. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 106.2, Fat 6.8, SaturatedFat 2.6, Cholesterol 13.9, Sodium 64, Carbohydrate 10.7, Fiber 0.8, Sugar 6.9, Protein 2.2

DOUBLE-DECKER FUDGE



Double-Decker Fudge image

I make this just about every Christmas and we all love it. Don't wait for a special occasion, however, it can be enjoyed anytime. Use butterscotch chips instead of peanut butter if you like.

Provided by bert2421

Categories     Candy

Time 15m

Yield 48 serving(s)

Number Of Ingredients 7

1 cup peanut butter chips
1 cup Hershey's semi-sweet chocolate chips
2 1/4 cups sugar
1 3/4 cups marshmallow creme
3/4 cup evaporated milk
1/4 cup butter
1 teaspoon vanilla

Steps:

  • Measure peanut butter chips into one bowl and choc chips into another; set aside.
  • Butter 8" square pan and set aside.
  • Combine sugar, marshmallow creme and evap milk and butter in heavy 3-qt saucepan.
  • Cook over med.
  • heat, stirring constantly until mixture boils; continue cooking and stirring for 5 minutes.
  • Remove from heat; stir in vanilla.
  • Immediately stir 1/2 the hot mixture into peanut chips until completely melted.
  • Quickly pour into prepared pan.
  • Stir remaining hot mixture into chocolate chips until completely melted.
  • Quickly spread over top of peanut butter layer; cool until set.
  • Cut into 1" squares.
  • Store in an air-tight container in a cool dry place.

Nutrition Facts : Calories 112.2, Fat 3.4, SaturatedFat 1.9, Cholesterol 3.7, Sodium 26.7, Carbohydrate 20.2, Fiber 0.4, Sugar 16.5, Protein 1.1

DOUBLE DECKER FUDGE



Double Decker Fudge image

Make and share this Double Decker Fudge recipe from Food.com.

Provided by Denise in da Kitchen

Categories     Candy

Time 2h30m

Yield 4 pounds

Number Of Ingredients 8

2 cups peanut butter chips, divided
1/4 cup butter, melted
1/2 cup baking cocoa
1 teaspoon vanilla
4 1/2 cups sugar
1 (7 ounce) jar marshmallow cream
1 1/2 cups evaporated milk
1/4 cup butter

Steps:

  • Line a 13x9x2-inch pan with foil.
  • Place 1 cup peanut butter chips in medium bowl; set aside.
  • In a second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add remaining 1 cup peanut butter chips.
  • In a heavy 4 quart saucepan, combine sugar, marshmallow cream, evaporated milk and 1/4 cup butter. Cook, stirring constantly over medium heat until mixture comes to a rolling boil. Cook and continue stirring 5 minutes.
  • Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
  • Beat peanut butter mixture until chips are completely melted, spread evenly in prepared pan.
  • Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
  • Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool dry place.

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