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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
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) |
Directions:
1. Preheat oven to 320 degrees F.
2. Melt chocolate over low heat.
3. In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
4. In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
5. In a large bowl, whisk together the egg yolks, egg, and remaining 1/4 cup sugar for 1 minute, or until the mixture is blended well.
6. Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
7. Spoon off the froth and pour into six 5-ounce custard cups.
8. Cover cups with foil.
9. Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
10. Bake for 20-25 minutes, or until just set.
11. Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
12. Chill 3 hours and garnish with a dollop of whipped cream, if desired.
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