Baked Chocolate Custard

This chocolate custard is dark, rich, and decadent. Its texture is wonderfully smooth and silky, and it's surprisingly easy to make!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Rest time 1 30

Total Time 2 30

Servings servings

Calories 302kcal

Preheat the oven to 300°F. Fill a kettle with water and boil the water, turning the heat off when the water has boiled.
In a small saucepan over medium heat, bring the milk to a simmer. Add the chocolate and sweetener. Reduce the heat to low. Whisk until the chocolate and sweetener melt completely and the mixture is smooth. Remove from the heat and allow to cool for a couple of minutes.
In a medium bowl, whisk together the egg yolks and vanilla. Pour a tablespoon of the chocolate mixture into the egg mixture, whisking vigorously. Keep pouring the chocolate mixture into the egg mixture very slowly, constantly whisking.
Place four (4-ounce) ovenproof ramekins in a rimmed baking dish. Pour the custard mixture (ideally through a strainer) into a measuring glass (just in case you have a few bits of cooked eggs in there). Pour the mixture into the ramekins. Pour the still-hot water that you had previously boiled into the pan, so it comes halfway up the sides of the ramekins.
Bake the custard, uncovered, until set, for 25-30 minutes.
Carefully remove the ramekins from the pan (they'll be very hot), place them on a cooling rack, and allow them to cool to room temperature for about 30 minutes. Cover and refrigerate the custard for at least an hour before serving.

The video above shows me making half the recipe.
I use 1.5 teaspoons of stevia glycerite. You can use a granulated sweetener instead (such as erythritol) or sugar if you don't mind the carbs. The nutrition info assumes stevia was used.
The hot water bath insulates the custard from the direct heat of the oven and promotes even cooking, ensuring the edges won’t overcook before the center is done.
The technique we use for combining the chocolate and egg mixtures is called tempering. It ensures the eggs won’t turn into scrambled eggs!
You can keep the leftovers in an airtight container in the fridge for up to three days. However, this custard is best when served fresh. I don't recommend freezing it.