Baked chocolate custards
When only chocolatey goodness will suffice, these sweet custards are oh-so nice.
3 cup(s), (750ml)
½ cup(s), (125ml)
50 g, finely chopped
2 tbs, finely chopped, lightly toasted
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray eight ½-cup (125ml) capacity ovenproof dishes with oil. Place dishes in a baking dish.
- Combine milk, cream and chocolate in a medium saucepan over medium-high heat. Bring to the boil. Remove from heat.
- Whisk eggs, sugar, cocoa and custard powder in a large heatproof bowl. Gradually whisk in hot milk mixture until combined. Pour mixture into prepared dishes. Pour enough boiling water into baking dish to come halfway up the sides of dishes. Bake for 15–20 minutes or until just set. Cool for 10 minutes. Serve sprinkled with walnuts.
TIP: To toast walnuts, preheat oven to 200°C or 180°C fan-forced. Spread walnuts on a baking tray and bake, stirring occasionally, for 3–4 minutes or until toasted.