Egg Chocolate Custard Delight (Print version)

Smooth egg custard blended with rich dark chocolate for a creamy, indulgent dessert experience.

# What you'll need:

→ Dairy

01 - 1 cup whole milk
02 - 1/2 cup heavy cream

→ Eggs

03 - 3 large eggs

→ Chocolate

04 - 3.5 ounces dark chocolate (70% cacao), chopped

→ Sweeteners

05 - 1/4 cup granulated sugar

→ Flavorings

06 - 1 teaspoon vanilla extract
07 - Pinch of salt

# How to make it:

01 - Set oven temperature to 325°F.
02 - In a saucepan, warm the milk and heavy cream over medium heat until steaming but not boiling.
03 - Remove the saucepan from heat, add chopped dark chocolate, and stir until fully melted and smooth.
04 - Whisk together eggs, sugar, vanilla extract, and salt until evenly blended.
05 - Gradually pour the warm chocolate mixture into the egg mixture, whisking continuously to avoid curdling.
06 - Pass the combined mixture through a fine mesh sieve into a large container to ensure smooth texture.
07 - Distribute the strained mixture evenly among four ramekins.
08 - Place ramekins in a deep baking dish and pour hot water until halfway up the sides of the ramekins.
09 - Bake for 20 minutes until custards are set but slightly wobbly in the center.
10 - Remove ramekins from water bath and allow to cool to room temperature.
11 - Refrigerate custards for at least one hour prior to serving.

# Expert suggestions:

01 -
  • It tastes like restaurant-quality chocolate mousse but actually comes together in your own kitchen in under an hour.
  • The bain-marie method sounds fancy but it's just a hot water bath that keeps everything silky and prevents scrambling.
  • You can make it ahead and nobody has to know you're not stressed out in the kitchen right before guests arrive.
02 -
  • The water bath is not optional—it's what keeps this custard creamy instead of turning it into a dense chocolate cake.
  • That wobble in the center at 20 minutes is your target, not a failure; it sets up perfectly as it cools and keeps everything tender.
  • Straining through a sieve feels like an extra step but it's the difference between this tasting homemade and tasting like it came from a restaurant.
03 -
  • Let eggs come to room temperature before starting—cold eggs temper much less smoothly and you risk visible chunks in your custard.
  • Don't skip the fine sieve; it's the single most important step between good chocolate custard and one that tastes professionally made.

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