Indulgent and delicious chocolate custard served with fresh berries
Delicious, simple and full of chocolate goodness. This easy chocolate custard can be served immediately, baked in ramekins or prepared ahead, chilled and eaten cold. Serve by itself or with fresh berries and ice cream.
Preparation Time: 5 minutes
Cooking Time: 45 minutes (or 5 minutes if not baking)
Ingredients 2 cups milk (lactose free if required)
1/2 cup sugar (or stevia)
2 tbsp cornflour
1 tbsp vanilla essence
4 tbsp cocoa or cacao powder
Boiling water, to pour into a baking tray
Icing sugar and cocoa powder to dust (optional)
Strawberries, blueberries and icecream to serve (optional)
Method To make the chocolate custard
Beat the eggs and set aside.
Put the milk, sugar and cornflour into a saucepan on medium heat and whisk for 2-3 minutes until the milk forms tiny bubbles on the outside of the saucepan rim. Do not let the milk boil.
Whisk the milk, sugar and cornflour continuously to prevent lumps
Add the cocoa or cacao and whisk until combined. Remove from the heat.
Add the cocoa powder and whisk until combined
Take 2 tbsp of the chocolate mixture and add to the eggs. Whisk to combine.
Pour the egg mixture into the chocolate mixture slowly but steadily, whisking as you pour. This will form the custard. Return the saucepan to the heat and whisk for 2 minutes for the custard to thicken.
At this point you can serve the custard warm, chill and have cold, or continue and make baked custards.
To make the baked chocolate custard cups
Preheat the oven to 150 degrees.
Pour the custard into 4 ramekins and place them into a deep sided baking tray.
Pour boiling water into the base of the baking tray, half way up the side of the ramekins.
The water should come half way up the ramekin for the custard to cook properly
Bake for 35-40 minutes until the custard is set. To check, insert a knife halfway between the edge of the ramekin and the middle of the custard. If the knife comes out clean then the custard is ready.
Take the baking dish out of the oven, remove the ramekins and allow to cool slightly. Dust with icing sugar and cocoa powder.
Dust with cocoa powder
Serve with a side of fresh strawberries, blueberries and ice cream. Enjoy!
These chocolate custard cups taste fantastic with the berries cooked in the custard. Divide 1 cup of blueberries and 1 cup of quartered strawberries between the ramekins before pouring in the custard. Bake as per above method.
If you like mocca, add 1 tbsp of instant coffee with the cocoa and cacao powder.