Go Back
A ramekin of chocolate custard with spoon sticking in, upon an orange napkin background.
Print Recipe

Chocolate Custard Puddings

Makes 4-6 ramekins worth depending how deep you make them
Servings: 4

Ingredients

  • 250 ml milk
  • 250 ml single cream
  • 2 large eggs
  • 2 egg yolks
  • 110 g caster sugar
  • 80 g dark chocolate coarsely chopped.

Instructions

  • Preheat oven to 150c.  Place the milk and cream in a saucepan over medium heat and heat until hot but not boiling.
  • Place eggs, egg yolks, sugar and vanilla in bowl.  Whisk until well combined.  Slowly pour over the hot milk mixture, whisking well to combine.
  • Melt the chocolate either in a double boiler or the microwave.  Stir into the custard.
  • Grease 4-6 ramekins (I used little pudding basins). How many you need is a little unpredictable, on average I find I have enough mixture for 5 but I could probably spread it thinner to six. Alternatively you could go bumper and do 4 big ones.
  • Place in a deep baking tray and pour enough hot water to come halfway up the sides of the dishes.  Bake for 35 minutes or until just set.  
  • Serve warm or cold. They are super either way!