Chocolate Cream Custard
Ingredients
Directions
Prepare
Use the same proportions as for caramel custard.
Add one and one half ounces of melted chocolate.
Strain the mixture into a buttered mold.
Bake and serve
Bake slowly, the same as caramel custard.
Unmold when cold.
Serve with or without whipped cream.
Optionally bake in individual timbale-molds if preferred.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Chocolate
- Gives the custard its chocolate flavour and adds richness to the set custard.
The step that matters
Bake slowly. Egg custards set gently. High heat can make them curdle, weep liquid or turn spongy, so a slow, gentle bake keeps the texture smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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