Description
Six small, smooth dark-chocolate custard cups.
Ingredients
Scale
- 1 1/2 cups Heavy cream
- 1/2 cup Whole milk
- 5 ounces Bittersweet chocolate, finely chopped
- 4 yolks Large egg yolks
- 1/4 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Fine salt
Instructions
- Heat oven to 325°F and set six 4-ounce oven-safe ramekins in a deep roasting pan. Heat 1 1/2 cups cream and 1/2 cup milk until steaming, remove from heat, add 5 oz chopped chocolate, and stir after two minutes until smooth.
- Whisk 4 yolks, 1/4 cup sugar and 1/8 tsp salt. Slowly temper with the warm chocolate dairy while whisking, add 1 tsp vanilla and strain through a fine sieve into a pitcher. Divide among cups, leaving headspace.
- Put roasting pan on oven rack and carefully pour hot water around cups halfway up their sides. Bake approximately 30–40 minutes until edges are set and each center reaches 160°F. Use a thermometer without tipping water into the custard.
- Lift cups carefully from water, cool approximately 30 minutes and refrigerate covered at least three hours. Serve one small cup per person; document final volume and texture in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 210 minutes, included in the total.
Untested estimate: up to 40-minute bake, 30-minute cool and at least three-hour chill; oven preheat and hot-water heating excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 210 minutes
- Cook Time: 40 minutes
- Category: Desserts
Nutrition
- Serving Size: One approximately 4-ounce custard cup