Baked Chocolate Custard with Chilli
Baked Chocolate Custard with Chilli is a rich and indulgent dessert. The dark chocolate custard is simply baked in the oven and the chilli heat is a delicious spicy surprise in this sophisticated dessert.
The plan for the ‘We should Cocoa’ challenge was to make Chilli Chocolate Ice cream, but I forgot to put the ice cream maker bowl in the freezer soon enough, so had to find an alternative!
How should I serve Baked Chocolate Custard with Chilli?
Serve the custard pots just warm with the chilled whipped cream on top. You can also sprinkle over some crushed chocolate flake bar. When you break through the top of the dessert with your spoon you hit the rich, gooey chocolate custard with just a hint of chilli heat.
Baked Chocolate Custard with Chilli
Little pots of rich and indulgent Chocolate custard with a little chilli kick!
Ingredients
- 100 g dark chocolate
- 4 tbsp double cream
- 1 tbsp freshly made strong coffee cooled to tepid
- 200 ml full cream milk
- 4 large egg yolks
- 55 g caster sugar
- 2 red chillies deseeded and finely chopped
- 100 ml double cream heavy cream
- 32 g chocolate flake (optional) crumbled
Instructions
- Preheat the oven to 150C/Gas 2.
- 4 tbsp double cream, 2 red chilliesWarm the cream gently in a pan with the chopped chilli.
- Remove from the heat.
- 100 g dark chocolate, 1 tbsp freshly made strong coffeeChop the chocolate and add to the warm cream and stir. As the chocolate melts stir in the coffee.
- 200 ml full cream milkOnce the chocolate has all melted whisk in the milk.
- 4 large egg yolks, 55 g caster sugarWhisk the egg yolks in a separate bowl, then whisk in the sugar until the mixture is pale and creamy.
- Pour the chocolate mixture over the eggs and fold together using a spatula until evenly combined.
- Pour the chocolate mixture into 4 ramekins, dividing it equally between them.
- Stand the ramekins in a roasting tin and surround with enough boiling water to come half way up the sides of the ramekins.
- Bake for about 25 minutes or until the custards have set.
- Remove the ramekins from the roasting tin and let the custards cool a little.
- 100 ml double cream, 32 g chocolate flake (optional)Serve with whipped cream topped with crumbled chocolate flake, while the custards are still warm.
Nutrition
Calories: 472kcalCarbohydrates: 39gProtein: 8gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 256mgSodium: 53mgPotassium: 369mgFiber: 3gSugar: 31gVitamin A: 1153IUVitamin C: 33mgCalcium: 127mgIron: 4mg
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You're right Janice, that bottom picture is fabulous. Makes me want to tuck into it straight away. One of the tricky things about chilli I find is getting the amount just right – it's all so dependent on the type of chilli and how ripe it is or the chilli powder or whatever. Anyway glad it worked so well and thanks for participating.
This looks wonderful. I have Tamsin's book, so will now be studying it for some ideas. And well done for taking the cream of the heat, I made a note of that to myself.
wow love this
That looks delicious. I could eat that right now.
This is a great combination for a comforting dessert for winter!
Wow, look at that last picture. That convinced me. I haven't seen that cookbook yet, will have to look for it.
I think I must have the same ice-cream maker as you and I'm ALWAYS being hoisted by my own petard, as it where , and coming a cropper for not freezing that goddam bowl!… anyway your pudding looks spectacular, so I doubt we've missed much… stunning!
OMG! Janice, that last photo is to die for…..that mousse looks amazing! What a GREAT entry for the challenge.
Karen
This looks absolutely divine…just followed a link to your post from Twitter and although I've just finished supper I'm HUNGRY! Love that final photo – the centre looks so oozingly delicious under that cracked crust.
The last picture is droolworthy – in fact, that top part is very appealing to me!I chickened out of the challenge this time but I'm loving how different all of the entries are this month.
What a great dessert Janice. Looks great.
This looks so lovely and chocolatey underneath the paler crust on top. I love the chilli and chocolate combination and made a great chocolate and chilli mousse a few years ago.
That last photo just has me wanting to make this – and with your sound advice of even adding more chili. This is dynamite!
Now this is a recipe for me! How delicious!