Happy National Chocolate Custard Day. This silky smooth dessert is usually reserved for romantic holidays, but we at Foodista believe richness and decadence should be everyday occurrences. Martha Steward, bless her, created this lovely recipe based on the French pots de crème (“potted custards”) which are baked in individual cups or ramekins – perfect for those watching their calories. These individual servings of chocolate custard can be made in advance and refrigerated. If you don't have time to make this recipe today, make sure to bookmark it for Valentine's Day, an anniversary, or just a regular-old Tuesday when you need a little pick-me-up.
Martha Stewart’s Chocolate Custard Cups
1 ½ cups half-and-half
1 teaspoon pure vanilla extract
3 large egg yolks
¼ cup sugar
Pinch of salt
3 ounces semisweet chocolate, melted
Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.
Photo Source: Kitchen Scoop
