Baked Chocolate Custard Recipes

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.

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.

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.

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.

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.

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.

Steps:

• In a bowl, beat egg. Add the milk, sugar, vanilla and salt; stir well. Pour into 2 ungreased 6-oz. custard cups. Sprinkle with nutmeg., Place cups in a baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

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.

Steps:

• In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and salt until combined. , Pour into 2 ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in. of hot water to the pan. Bake at 350° until a knife comes out clean, 35 minutes.

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.

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.

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.

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.

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.