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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