Reviews (1) Add Rating & Review 69 Ratings 5 star values: 32 4 star values: 21 3 star values: 7 2 star values: 7 1 star values: 2 Martha Stewart Member Rating: Unrated 10/06/2011 This is a family favorite. Very easy, and oh so rich and indulgent. I love to top it with a dollop of homemade butterscotch whipped cream.
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Gallery Chocolate Custard Cups Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1 1/2 cups half-and-half 1 teaspoon pure vanilla extract 3 large egg yolks 1/4 cup sugar Pinch of salt 3 ounces semisweet chocolate, melted
Cook’s Notes These can be made ahead of time and refrigerated. Cook’s Notes To add a taste of Mexico, in step 1, add cinnamon sticks; steep for 20 to 30 minutes, and discard. Return to a boil just before proceeding.
Gallery Chocolate Custard Cups
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Gallery
Chocolate Custard Cups
Chocolate Custard Cups
Chocolate Custard Cups
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 cups half-and-half 1 teaspoon pure vanilla extract 3 large egg yolks 1/4 cup sugar Pinch of salt 3 ounces semisweet chocolate, melted
Directions
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.
Cook’s Notes These can be made ahead of time and refrigerated.
Cook’s Notes To add a taste of Mexico, in step 1, add cinnamon sticks; steep for 20 to 30 minutes, and discard. Return to a boil just before proceeding.
Cook’s Notes
These can be made ahead of time and refrigerated.
To add a taste of Mexico, in step 1, add cinnamon sticks; steep for 20 to 30 minutes, and discard. Return to a boil just before proceeding.
Reviews (1)
Add Rating & Review 69 Ratings 5 star values: 32 4 star values: 21 3 star values: 7 2 star values: 7 1 star values: 2
Martha Stewart Member Rating: Unrated 10/06/2011 This is a family favorite. Very easy, and oh so rich and indulgent. I love to top it with a dollop of homemade butterscotch whipped cream.
Reviews (1)
Add Rating & Review 69 Ratings 5 star values: 32 4 star values: 21 3 star values: 7 2 star values: 7 1 star values: 2
Add Rating & Review
69 Ratings 5 star values: 32 4 star values: 21 3 star values: 7 2 star values: 7 1 star values: 2
69 Ratings 5 star values: 32 4 star values: 21 3 star values: 7 2 star values: 7 1 star values: 2
69 Ratings 5 star values: 32 4 star values: 21 3 star values: 7 2 star values: 7 1 star values: 2
5 star values: 32 4 star values: 21 3 star values: 7 2 star values: 7 1 star values: 2
Martha Stewart Member Rating: Unrated 10/06/2011 This is a family favorite. Very easy, and oh so rich and indulgent. I love to top it with a dollop of homemade butterscotch whipped cream.Martha Stewart Member
Rating: Unrated 10/06/2011
This is a family favorite. Very easy, and oh so rich and indulgent. I love to top it with a dollop of homemade butterscotch whipped cream.
Rating: Unrated
All Reviews for Chocolate Custard Cups
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate Custard Cups
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
