Monday, December 12, 2011

Baked Chocolate Custard (Secret Recipe Club)

Its time for another Secret Recipe Club post! This one was ridiculously last minute because of exams, rehearsals and a trip to Sydney for a three day workshop (and then post-workshop coma), but its here! This month I was assigned to Lavender and Lime, run by the lovely Tandy, and I had a really great time sifting through all of the posts, but I kept coming back to this custard. Which was odd considering I don't normally go for sweet things, but it seemed so delicious.

I am not the kind of girl to own ramekins, so I did batches in a smaller ovenproof dish I already own, and it still worked out perfectly! The only problem was that I found it super difficult to photograph well, so I strongly recommend you head to Tandy's blog and check out her amazing photograph! I'm sure the photo was 90% of my motivation to make this. I grated some chocolate on the top but in this weather chocolate doesn't really grate, it melts between your fingers and the grater. It still tastes great though!

Serves 6
Total time commitment: 45 minutes (25 minutes baking)
Recipe from Lavender and Lime

100g dark chocolate
515ml milk
100g sugar
6 eggs

1. Preheat oven to 180C. Over a double boiler, melt the chocolate with 15ml milk. When smooth, add to a saucepan with 500ml milk and bring to the boil. Remove from the heat for a bit.

2. Whisk eggs and sugar together until pale and thick. Gradually add milk, continuing to whisk.

3. Place 6 large ramekins into a bain marie (see this post for help) and bake for 25 minutes.

Check out the other fabulous posts here :)