Egg Chocolate Custard Delight (Print View)

Luscious blend of smooth egg custard and rich dark chocolate, creating a creamy, elegant dessert.

# What You'll Need:

01 - 1 cup whole milk

02 - 1/2 cup heavy cream

03 - 3 large eggs

04 - 3.5 oz dark chocolate (70% cacao), chopped

05 - 1/4 cup granulated sugar

06 - 1 tsp vanilla extract

07 - Pinch of salt

01 - Preheat oven to 325°F.

02 - Warm milk and heavy cream in a saucepan over medium heat until steaming without boiling.

03 - Remove from heat, add chopped chocolate and stir until fully melted and smooth.

04 - In a medium bowl, whisk eggs, granulated sugar, vanilla extract, and salt until thoroughly blended.

05 - Slowly pour warm chocolate mixture into egg mixture while whisking continuously to avoid curdling.

06 - Pass the combined mixture through a fine mesh sieve into a large measuring cup or bowl to ensure smoothness.

07 - Divide the mixture evenly among four ramekins.

08 - Place ramekins in a deep baking dish and pour hot water to reach halfway up the sides of the ramekins.

09 - Bake for 20 minutes until custards are set but slightly jiggly in the center.

10 - Remove ramekins from water bath, cool to room temperature, then refrigerate at least 1 hour before serving.

01 -

It looks fancy enough to serve at dinner parties but takes barely half an hour from start to fridge.
The custard comes out with that perfect wobble in the center—that's how you know it's done right and why it tastes so impossibly creamy.
Dark chocolate deepens the flavor without being bitter, so even people who usually skip dessert ask for seconds.

02 -

Tempering is real—that slow pouring while whisking isn't fancy technique, it's the difference between creamy custard and scrambled eggs mixed with chocolate.
If your custard breaks or looks grainy, strain it anyway and serve it as a sauce over ice cream, because the flavor is still perfect even if the texture is different.
Cold custard straight from the fridge tastes best, but if someone serves it at room temperature, it tastes even more intensely of chocolate.

03 -

Room temperature eggs matter more than people realize—if yours are cold, let them sit out for thirty minutes or run the bowl under warm water for a few seconds before whisking.
That moment of pouring the hot chocolate into the eggs feels scary the first time, but once you've done it successfully, you'll understand why it's the single most important technique in the recipe.